The recipe Eula Mae's Chicken and Ham Jambalaya could satisfy your Creole craving in approximately 45 minutes. This gluten free and dairy free recipe serves 8. One serving contains 757 calories, 65g of protein, and 32g of fat. If you have pepper, green onions, cayenne, and a few other ingredients on hand, you can make it. To use up the white rice you could follow this main course with the Baked Rice Pudding as a dessert.
Instructions
1
Sprinkle the chicken with the salt, black pepper, and cayenne.
Ingredients you will need
Black Pepper
Ground Cayenne Pepper
Whole Chicken
Salt
2
Heat the oil in a large, heavy pot or Dutch oven over medium heat.
Ingredients you will need
Cooking Oil
Equipment you will use
Dutch Oven
3
Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes.
Ingredients you will need
Whole Chicken
4
Transfer the chicken to a large mixing bowl.
Ingredients you will need
Whole Chicken
Equipment you will use
Mixing Bowl
5
Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes.
Ingredients you will need
Ham
Equipment you will use
Pot
6
Add the ham to the chicken in the bowl.
Ingredients you will need
Whole Chicken
Ham
Equipment you will use
Bowl
7
Add the onions, bell peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.
Ingredients you will need
Bell Pepper
Whole Chicken
Celery
Garlic
Onion
Ham
Equipment you will use
Pot
8
Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.
Ingredients you will need
Chicken Broth
Tomato Juice
9
Mash the cooked garlic against the side of the pot and blend into the mixture.
Ingredients you will need
Garlic
Equipment you will use
Pot
10
Add the tomatoes, green onions, parsley, shrimp, and Tabasco and adjust the seasonings to taste.
Ingredients you will need
Green Onions
Seasoning
Tomato
Parsley
Shrimp
11
Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes.