Oven Baked Jambalaya
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped green pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced fine|
|Diced cooked chicken||1 Cup (16 tbs)|
|Diced cooked ham||1 Cup (16 tbs)|
|Pork sausages||12 Small, cut into pieces|
|Canned tomatoes||2 1⁄2 Cup (40 tbs), undrained|
|Raw white rice||1 Cup (16 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Fresh ground black pepper||1⁄4 Teaspoon|
1. Preheat oven to moderate (350° F.).
2. Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes.
3. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili, salt and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one quarter hours.