Written by DMA | Feb 6, 2018 11:33:46 PM
- In a large pot, cover chicken with water; add celery, onion, garlic and boil until tender – about 1 hour.
- Reserve stock and remove meat from bones.
- In 5 cups of stock, cook rice until all liquid is absorbed – about 25 minutes.
- In a Dutch oven, fry sausage and ham until lightly browned – about 3 – 5 minutes. Remove meat.
- Add butter to the same pan and sauté the onion, pepper, and ham. Stir in the garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
- Add rice and mix thoroughly. Cook over low heat for 15 minutes, stirring frequently.
- Remove the bay leaf and serve jambalaya.