Ricky’s Jambalaya

Ingredients
Yields: 8-10 servings

• 1 lb boneless Chicken breast cut into 1” pieces
• 12 Oz spicy sausage (Andouille if available) sliced into thin rounds
• 1 lb. ham steak (smoked if available) cut into 1/2” dice
• 2 c. small diced onions
• 2 c. small diced celery
• 2 c. small diced red bell pepper
• 1 tbls  minced garlic
• 1 28 Oz can diced tomatoes
• 1 8 Oz can tomato sauce
• Chicken broth
• 2 c. converted white rice
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp white pepper
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp sage
• 2 bay leaves
• 2 tbls butter

Directions

• Set oven to 350 degrees.
• Melt butter in very large pot over medium high heat.
• Add sausage and ham. Turn up heat to high and cook 3 minutes, stirring constantly with a wooden spoon.
• Add chicken. Cook and continue stirring for 3 minutes, until chicken is no longer raw.
• Add 1/2 of the onions, celery, and peppers. Add spices and garlic.
• Continue cooking and stirring constantly over high heat for 3 minutes.
• Add other half of onions, celery, and peppers and cook over high heat for 3 minutes, stirring constantly.
• Drain diced tomatoes liquid into 4 cup measuring cup. Reserve liquid and add tomatoes to pot. Continue cooking on high heat for 2 minutes, stirring constantly..
• Add tomato sauce and continue cooking on high heat for 1 minute, stirring constantly.
• Turn off heat.
• Add enough chicken stock to reserved diced tomato juice to make 2 1/4 cups.
• Add tomato juice/chicken stock liquid to pot. Add rice to pot.
• Stir thoroughly and pour into disposable 13’x9’ disposable aluminum pan (sitting on top of baking sheet).
• Place pan in oven uncovered and bake for 1 hour.
• Remove from oven and let sit for 10 minutes (DO NOT COVER WITH FOIL OR ELSE RICE WILL OVERCOOK!)
• Serve in bowls with a beverage on the side that will definitely quench one’s thirst/heat!!
• Hello NOLA!!