JAMBALAYA 
1 fryer
2 c. water
3 tsp. salt
1/4 tsp. black pepper
1 bay leaf
2 c. chopped onion
1 lg. clove garlic
1 stick butter
1 lb. cooked ham
1 lg. can tomatoes
1 lg. bell pepper, chopped
1 tsp. crumbled thyme leaves
1/4 tsp. cayenne
1 c. uncooked rice

Place cut up chicken in a large pot; add water, salt, pepper and bay leaf; bring to boiling. Reduce heat; cover. Simmer for 45 minutes; remove chicken, reserving broth. Remove meat from bones of chicken, cut into cubes; set aside. Measure 2 cups broth. Saute onions and garlic in butter until soft in same pot. Add ham, tomatoes, green pepper, thyme, cayenne and the reserved chicken broth. Heat to boiling. Stir in rice; reduce heat, cover and simmer for 20 minutes. Sprinkle with chopped parsley.

 

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