Chicken Jambalaya

Ingredients

4 Tbs butter or margarine
1 cup each finely chopped onions, red and/or green bell peppers, and
celery
1 Tbs finely chopped garlic
2 whole bay leaves
Salt and freshly ground pepper to taste
1/2 tsp cayenne pepper, or to taste
1/2 tsp hot sauce, or to taste
1/2 lb tasso or other smoked ham, chopped
1 cup canned tomato sauce
3 lbs chicken, cut into parts and meat removed from bones
3 cups canned or fresh chicken stock
2 cups uncooked white rice

Directions

In a heavy 4 quart pot, melt the butter or margarine.

Add to the pot, the onions, peppers, celery, garlic, the bay leaves, salt and pepper, cayenne pepper, hot sauce, and the ham and cook over high heat, stirring frequently, until the onions are medium brown, about 15 minutes.

Add the tomato sauce, chicken pieces, and the chicken stock and bring to a simmer. Add the rice and stir briefly.

Cover the pot and reduce the heat to low, and cook for about 15-20 minutes, until the rice is cooked.

Serves 4 to 6.

Submitted By: Teri Frey