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Uncle Ben'S Ham Hock Jambalaya

Budget.Gourmet's picture
Ingredients
  Ham hocks 2
  Carrots 4 , chopped
  Yellow onion 1 , peeled and chopped
  Celery stalks 3 , chopped
  Bay leaves 2
  Chicken 3 Pound, cleaned (1 Whole)
  Peanut oil 2 Tablespoon
  Chopped yellow onion 1 Cup (16 tbs)
  Green pepper 1 , chopped
  Celery 1 Cup (16 tbs), chopped
  Green onions 5 , chopped
  Canned tomatoes 28 Ounce, chopped, reserve liquid (1 Can)
  Tomato paste 4 Tablespoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), crushed
  Thyme 1 Teaspoon (Whole)
  Basil 1 Teaspoon
  Worcestershire sauce 1⁄8 Cup (2 tbs)
  Smoked sausage links 1 Pound (Hot)
  Converted rice 2 Cup (32 tbs) (Uncle Ben's)
  Salt To Taste
  Pepper To Taste
Directions

Place the ham, carrots, the 1 yellow onion, and celery in a pot, and cover with water.
Cook for 2 hours, and then add the chicken and 1 bay leaf.
Cover, and simmer for about 1 hour, or until the chicken is tender.
Allow the pot to cool a bit.
Bone the chicken, and chop the meat.
Bone the ham hocks, remove the skin, chop the meat.
Reserve the stock (need 3 cups), and the two meats.
In a Dutch oven heat the oil.
Add the cup chopped yellow onion and pepper, and saute until tender.
Add the celery, green onions, and tomatoes, and cook until soft.
Add the ham hock pieces and tomato paste, and saute the mixture until it begins to brown.
Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid, and 2 cups reserved stock.
Cook this gravy for 1 hour.
Cut the sausages into bite-size slices, and brown them in another pan; discard any grease, and place the sausage slices in the gravy.
Rinse out the frying pan with 1 cup reserved stock, and pour into the gravy.
Place the rice in the gravy, along with the boned chicken, and cover.
Bring to a boil; then reduce heat, and cook for about 25 minutes, or until the rice is tender.
Keep careful check so that the pot does not dry out; you may have to add a little water in order to finish cooking the rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Gourmet

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