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Serves 10-12
Place ham hocks, carrots, 1 1/2 cups onion and 1 1/2 cups celery in a
large pot and cover over with water. Cook for about 2 hours then add the
chicken and 1 bay leaf. Cover and simmer
for about an hour, or until chicken is tender.
Allow pot to cool for a bit and remove chicken and ham hocks. Remove
the skin and bone and chop meat from chicken and ham hocks. Reserve the
stock, you'll need about 3-4 cups of it overall (add water if you need
to).
In a large Dutch
Oven, heat the oil and add remaining onion, and pepper and sauté
until tender. Add remaining celery green onions and tomatoes and cook
until vegetables are soft. Add the chopped ham and tomato paste and cook
until the mixture just begins to brown. Add remaining ingredients, except
sausage and chicken. Add 2 cups of the reserved stock. Cook for about
an hour.
In a hot skillet, brown sausage slices. Add browned sausage slices to
Dutch Oven and drain excess grease from pan. Return skillet to heat and
add chopped chicken meat. Deglaze
with 1 cup reserved stock, then add contents to skillet to Dutch Oven.
Add rice, cover and bring to a boil. Reduce heat and cook until rice is
tender, about 20-25 minutes. Watch carefully that your Jambalaya doesn't
dry out. You might need to add additional stock or water in order to for
the rice to finish cooking.
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