Ingredients
- Seasoning mixture:
- 2 whole bay leaves
- 2 teaspoons cayanne pepper
- 1½ teaspoons salt
- 1½ teaspoons white pepper
- 1 teaspoon dried thyme leaves
- ½ teaspoon black pepper
- ¼ teaspoon sage
- Jambalaya:
- 2 cups butter
- 2 cups ham, chopped
- 1 cup andouille sausage, diced
- 2 cups boneless chicken, cut up
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green pepper, chopped
- 1 tablespoon garlic, minced
- 2½ cups chicken stock
- 1 cup tomatoes, peeled and chopped (canned is ok)
- ½ cup canned tomato puree
Instructions
- Combine ingredients for seasoning. Set aside.
- Melt butter in a large saucepan over medium-high heat. Add ham and cook 2 minutes.
- Add sausage and chicken. Brown for about 5 minutes, stirring frequently and scraping the pan bottom. Add seasoning mixture.
- Stir in onion, celery, green pepper, and garlic. Cook for 5 minutes. Add stock, tomatoes, and puree. Reduce heat and simmer for about 45 minutes, stirring occasionally.
- Remove bay leaves. Allow jambalaya to stand 5 minutes before serving. Serve with rice.
