Ingredients

½ cup cooking oil (the best flavor comes from clean oil in which you previously fried some chicken)

1 frying chicken, cut up, plus four drumsticks and four thighs

1 pound link Italian sausage, cut into 2 inch pieces

1 cup diced ham

6 medium onions, coarsely chopped

1 large green bell pepper, coarsely chopped

1 large red bell pepper, coarsely chopped

2 Jalapeno peppers, seeded and coarsely chopped (optional, for hot taste)

2 ribs celery, chopped

¼ cup chopped garlic

1 pound fresh mushrooms, sliced

3 cups Uncle Ben's converted rice (do not substitute plain white rice, it will not work)

1 cup ham broth (juice from a baked ham is perfect, or substitute chicken broth)

1 28-ounce can Italian pear tomatoes, with juice

1 tsp sugar

1 tsp Worcestershire sauce

1 tsp dried basil

1 tsp dried oregano

½ tsp black pepper

½ tsp red cayenne pepper

2 bay leaves

A kettle of boiling water

Method

1) In a large skillet, fry the chicken in the oil until nicely browned, gradually transferring the pieces to your baking pan. Then brown the sausage, drain, and arrange over the chicken. Scatter the ham on top, then sprinkle these meats with the black pepper, cayenne pepper, and oregano.

2) Pour all but ¼ cup of the fat out of the skillet, reserving the excess oil for later. Add onions to skillet and sauté gently until soft, about 10 minutes. Add the rice, toss and stir with the onions until the rice is lightly browned, about 5 minutes more. Stir in the ham broth until it is absorbed. Then scrape this entire rice/onion mixture into your baking pan, distributing it evenly over the meats.

3) Cut the canned tomatoes into bite-sized pieces and scatter them over the rice. Pour the juice from the tomatoes over the rice and sprinkle with the sugar, dried basil, bay leaves, and Worcestershire. Pour 2 cups water into the can to rinse and pour this water into the pan gently around the sides so as not to disturb the rice.

4) Cover the baking pan and set over two burners of your stove. Heat on very low flame, just enough to start the liquid bubbling and creating steam.

5) In the meantime, put ¼ cup of reserved cooking oil back into the skillet. Sauté the celery and the green and red bell peppers until they start to become soft, about 5 minutes. Add garlic and mushrooms and sauté gently about 5 minutes more. Now, uncover your Jambalaya pan and spread this vegetable mixture evenly over the rice and tomatoes. Do not stir or disturb the layers.

6) Add 2 cups boiling water to the pan, pouring it down the sides so as not to disturb the ingredients. This is the minimum amount of total liquid you should use for this recipe. Now cover the pan and continue to heat over low flame until you hear it bubbling nicely (about 5 minutes). Next, uncover the pan and check the liquid: it should be simmering gently and barely cover all of the ingredients. If not, add more boiling water until ingredients are just barely covered with simmering liquid. It should take not much more than a cup. This will depend on the size and shape of your pan.

7) Cover the pan tightly and continue to heat gently on top of the stove for about 15 minutes. It is advisable NOT to uncover the pan again because it is the buildup of steam inside that ensures even cooking of the rice. Transfer the pan to a 350°F oven and bake for ½ hour. Then turn the oven off and let the Jambalaya rest inside, covered, for about 20 minutes before serving.

8) By now the meats should be done and the rice perfectly cooked. It will stay hot for a good hour or more.

THIS IS A PERFECT DISH FOR A PARTY! You may place it on a buffet table for guests to help themselves. When the pan is opened you will see a colorful array of green and red vegetables on top. SERVE with lima beans, a tossed green salad, crusty French bread, and a chilled bottle of white wine.

SERVES 8 very generously. Reheat leftovers in the microwave.

-- ChefBilly 

Copyright © 2004   William Gordon McDonald