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Jambalaya

Cummulative Rating

Difficulty
Medium

Ingredients

3-4 Tablespoons pure olive oil
1 cup onion, chopped
1 cup green pepper, chopped
1 large celery rib, chopped
1-2 whole large, chicken breasts, boned with skin on - divided (about 1 1/2 pounds)
3/4 - 1 pound prawns, shelled and de-veined
2-4 cups gf chicken broth
1 cup canned Italian pear tomatoes, chopped and drained (liquid reserved)
2 large garlic cloves, minced
1 1/4 cups long grain rice
1 cup cooked gf ham, diced
1 bay leaf
1/2 Tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1/2 - 1 teaspoon salt (depending on saltiness of broth and ham)
1 Tablespoon chopped parsley (for garnish)

Directions

Place chicken, skin side down, in a layer in a sauté pan or deep skillet, and cover with chicken broth. Bring to a boil and reduce heat to low. Simmer for 15-20 minutes or until juices run clear when chicken is pierced with the tip of a small sharp knife. Turn chicken once during cooking time. Transfer it to a platter to cool.

Discard skin and remove meat from bones and cut it into 3/4 inch chunks.

Shell and de-vein prawns. Poach prawns in chicken broth until meat is a glossy opaque white and prawns are pink and curled (about 3-5 minutes depending on size). Remove to a side dish and cool.

Heat butter and or oil in a 5 quart sauté pan. Add onions, celery, and green pepper and sauté until barely tender. Add garlic and ham. Sauté briefly. Add rice and sauté, tossing until rice grains are well coated with the fat and some of the grains turn opaque white.

Add tomatoes, herbs, cayenne, salt and pepper. Combine chicken broth and 1/2 cup reserved tomato liquid to make 2 1/2 cups. Add this to rice mixture. Bring it to a boil, stir and cover. Place it in a preheated 350 degree F oven and bake 25-30 minutes or until liquid is just evaporated. Or, reduce heat and simmer jambalaya on top of stove for about 20-25 minutes. Add chicken and prawns to jambalaya about 10 minutes before it is done. Do not stir.

The jambalaya is considered done when rice is tender but still moist and liquid is evaporated. Remove bay leaf, stir, garnish with parsley and serve.

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