The Best Jambalaya

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From one of my favorite cookbooks, the best of the best from louisiana. With my many travels to new orleans, i haven't found a jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.

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Steps

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In a large pot , cover chicken with water.

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Add celery , onion garlic and boil until tender , approximately 1 hour.

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Reserve stock.

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Remove meat from bones and cut , slice , cube , or shred , however you prefer.

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In 5 cups stock , cook rice until liquid is absorbed , about 25 minutes.

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In a dutch oven , fry sausage and ham until lightly browned , about 3 to 5 minutes.

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Remove meat.

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Add butter to pan and saute onion , pepper , and parsley until tender , approximately 3 minutes.

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Add chicken , sausage , and ham.

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Stir in garlic , tomato paste , bay leaf , thyme , salt , pepper , and tabasco.

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Add rice and mix thoroughly.

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Cook over low heat for approximately 15 minutes stirring frequently.

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Remove bay leaf and serve.

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Ingredients

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fryer, celery, onion, garlic, converted long grain rice, smoked sausage, ham, butter, yellow onion, green pepper, fresh parsley, tomato paste, bay leaf, thyme, salt, pepper, tabasco sauce