Category : Poultry
Author : z3
Hits : 2366
Date : 14/12/2002
2 tablespoons fat 1 cup finely chopped onion 1 cup finely chopped green pepper 2 cloves garlic, minced fine 1 cup diced cooked chicken 1 cup diced cooked ham 12 tiny pork sausages, cut in pieces 2 1/2 cups canned tomatoes, undrained 1 cup raw white rice 1 1/2 cups chicken broth 1/2 teaspoon thyme 1 tablespoon chopped parsley 1/4 teaspoon chili powder 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper
Preheat oven to 350F.Melt the fat in a large skillet and add the onion, green pepper and garlic. Cook slowly, stirring often, until the onion and pepper are tender. Add the chicken, ham and sausages and cook five minutes. Add the tomatoes with their liquid, the rice, broth, thyme, parsley, chili powder, salt, and pepper. Turn the mixture into a large casserole. Cover and bake until the rice is tender, about one and one-quarter hours.Note: This dish may be baked for one hour, refrigerated and, at serving time, baked long enough to finish cooking the rice. Jambalaya may be made with seafood.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich