Jambalaya!!!

So Matt is a Southern boy, born and bred.

Jambalaya is a way of life down south.

We'd been doing the cheap/easy way out for so long... we stumbled upon this recipe and said, hey, why not? ... and we fell in love with this. So now it is our staple. No way will we ever go back to the boxed stuff.

Jambalaya

1/4 cup vegetable oil
2 medium onions, chopped
6 green onions, chopped
2 medium green peppers, chopped
1 (2 1/2-3 lb) broiler fryer chicken, cut into 8 pieces
-- we used 1.5 lb chicken breasts, chopped into bite size pieces
1/2 lb pound cooked ham, cubed
-- we leave this out
1/2 pound smoked or Polish sausage - cut into slices
-- we fry it up a bit first so it is crispy, yum yum
1 can (16 oz) tomatoes, cut into pieces, undrained
1 can (6 oz) tomato paste
1 tsp salt
1 3/4 cups uncooked rice
1/2 c water
3/4 tsp TABASCO pepper sauce



Chopping up the vegetables before cooking...



Fried up the sausage...

In large saucepan, heat veggie oil. Add onions, green onions, and peppers. Cook 10 minutes or until tender.



Cooking away!!

Add chicken and brown on all sides - takes about 5-8 minutes.

Add ham, sausage, tomatoes, tomato paste, and salt. Cover, simmer 10 minutes. Stir in rice. Add water. Cover. Simmer 1 hour or until chicken is done. Stir frequently.

Add additional water if rice begins to stick to the bottom of the pan.

Before serving, stir in TABASCO sauce.




Tah-Dah!!!