Creole Style Chicken and Savory Jambalaya
- 1 whole chicken, chopped
- 1 rib celery with leaves
- 1 onion, chopped
- 3/4 cup green pepper, chopped
- 1 clove garlic
- 1 eggplant, chopped
- 1 bay leaf
- 1 pound smoked sausage, sliced into 1/2-inch pieces
- 1 pound ham, cubed
- 1 (60-ounce) can tomato paste
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 4 cups long grain rice
- 1/4 cup parsley, chopped
Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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