Chicken and Seafood Jambalaya
Seasoning Mix:
2 whole bay leaves
1 ½ t. salt
1 ½ t. ground red pepper
1 ½ t. oregano
1 ¼ t. white pepper
1 t. black pepper
¾ t. thyme leaves
2 ½ T. vegetable oil
2/3 c. chopped smoked ham (preferably Cure 81)
½ c. chopped smoked sausage
1 ½ c. chopped onions
1 c. chopped celery
¾ c. chopped green pepper
½ c. chicken cut into bite size pieces
1 ½ t. minced garlic
1 can petite diced tomatoes
¾ c. tomato sauce
2 c. chicken broth
2 c. uncooked rice (converted)
1 ½ dozen peeled medium shrimp, about a ½ pound
Combine seasoning mix in a small bowl and set aside. In a 4-quart saucepan, heat the oil over medium heat. Add the ham and sausage and saute until crisp, about 5-8 minutes, stirring frequently. Add the onions, celery and bell peppers, saute until tender but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce, cook 7 minutes, stirring fairly often. Stir in the sock and bring to a boil. Add the rice and shrimp and remove from heat. Transfer to an ungreased baking pan. Cover pan and bake at 350 until rice is tender, about 50 minutes.