Creole Chicken Jambalaya
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Green onions||6 , chopped|
|Green peppers||2 Medium, chopped|
|Broiler fryer chicken||3 Pound, cut into 8 pieces|
|Cooked ham||1⁄2 Pound, cubed|
|Sausage||1⁄2 Pound, cut into 1/2 inch slices (Smoked Or Polish)|
|Uncooked rice||1 3⁄4 Cup (28 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Tabasco pepper sauce||3⁄4 Teaspoon|
In large saucepot or Dutch oven heat oil.
Add onions, green onions and peppers; cook 10 minutes or until tender.
Add chicken and brown on all sides, about 10 minutes.
Add ham, sausage, tomatoes, tomato paste and salt.
Cover; simmer 10 minutes; stir in rice.
Simmer 1 hour or until chicken is done; stir frequently.
Add additional water if rice begins to stick to bottom of pan.
Before serving, stir in Tabasco® sauce