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Creole Chicken Jambalaya

American.foodie's picture
Creole chicken jimbalaya is a three meat vegetable jimbalaya made with added sausage and ham. Cooked with rice and veggies like onions and tomato with added tomato paste, the creole chicken jimbalaya is finished with a simmer and served with a stirred in dash of tabasco.
  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)
  Salt 1 Teaspoon
  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.
Add water.
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

Recipe Summary

Main Dish

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