Chicken and Smoked Ham Jambalaya
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes 1-1/4 hours N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds chicken pieces, deboned 1 small carrot, chopped 1 small onion, chopped
6 peppercorns 2 sprigs parsley 1 sprig fresh thyme
4 cups water 1 pound tasso (smoked ham), cubed 2 tablespoons vegetable oil
2 cups chopped Cajun vegetables 2 cloves garlic, chopped 1 14-1/2 ounce can diced tomatoes
2-1/2 cups long grain white rice 2 teaspoons Cajun spices



1 Place chicken bones and skin, carrot, onion, peppercorns, parsley and thyme in a large saucepan; add water. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes. Strain, reserving stock.
2 Cut the chicken meat into cubes and cook with the ham in the oil for about 6 minutes. Add chopped Cajun vegetables and garlic and cook until golden. Add tomatoes, rice, 3 cups of reserved chicken stock and Cajun spices. Bring to a boil.
3 Pour into a greased casserole dish and bake at 350 F. for 1 hour or until rice is tender and slightly crisp on top.

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