The Tabasco Brand Cookbook/Paul McIlhenny 2004

Eula Mae's Jambalaya
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
1 3-pound chicken, boned and skinned, or 1-1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes 1 teaspoon salt 1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons vegetable oil 1/2 pound cooked ham, cut into 1/2-inch cubes
2 large onions, chopped 1 medium green pepper, seeded and chopped 1 cup chopped celery
4 garlic cloves, peeled 3 cups chicken broth 1 16-ounce can whole tomatoes, drained and juice reserved, chopped
2 tablespoons chopped fresh parsley 1/2 cup chopped green onions 2 pounds medium shrimp, peeled and deveined
1 teaspoon Tabasco pepper sauce 2 cups rice, rinsed and drained



1 Sprinkle the chicken cubes with the salt and black and red peppers. Add the oil to a large heavy pot or Dutch oven over medium heat, and cook the chicken, stirring, until browned on all sides, about 8 to 10 minutes. Remove the chicken to a bowl. Add the ham to the pot and saute for about 5 minutes, or until lightly browned, then add it to the chicken. Put the onions, green pepper, celery, and garlic in the pot and saute for about 5 minutes, scraping the bottom to incorporate all the browned bits. Add the chicken and ham, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally. Add the chicken broth and reserved tomato juice to the pot, cover, and simmer for 45 minutes.
2 Mash the cooked garlic against the side of the pan and stir into the mixture. Add the tomatoes, parsley, green onions, shrimp, and Tabasco sauce, and adjust the seasoning to taste. Add the rice. Cover the pot, bring to a boil, lower the heat, and, stirring occasionally, simmer, covered, for 25 to 30 minutes, until the rice is tender and fluffy and the liquid is absorbed.

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