Chicken and Ham Jambalaya

Chicken and Ham Jambalaya

One of my friends lived in New Orleans for a number of years and we loved visiting with them and enjoying the local cuisine. Mardi Gra festivities always remind me of the wonderful times we had with them and some of our favorite dishes that we brought home from New Orleans. One of the favorite dishes that my husband always ask for is Chicken and Ham Jambalaya, so I am happy to share it with you today.  This dish is filled with the flavor of New Orleans and topped with a spicy Cajun Sauce.

How To Make Chicken and Ham Jambalaya

Brown The Ham

Brown The Chicken

Add The Vegetables and Seasons

Add The Sauce

 Add The Rice and Broth

Baked

Chicken and Ham Jambalaya

Miz Helen's Kitchen

Ingredients

2 cups boneless chicken, cut in bite size pieces

2 cups ham, diced

2 tablespoons butter

1 cup onions, chopped

1 cup celery, chopped

1 cup green bell pepper, chopped

1 tablespoon garlic, minced

1 cup tomatoes, peeled and diced

1/2 cup tomato sauce

2 1/2 cups chicken broth

1 1/2 cups rice

1 teaspoon dried thyme leaves

1/4 teaspoon sage

1 1/2 teaspoon salt

1 1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper or to taste

2 whole bay leaves

Directions

In a heavy stock pot melt the butter over high heat.  

Add the ham and brown it.

Add the chicken and brown it.

Stir the chicken and ham making sure you have mixed it well, be sure and scrape the pan to get all the meat seasoning in the mix

Mix all the seasons together and add them at this time, mix well

Add 1/2 of the onions, celery, bell pepper and garlic.

Cook until vegetables start to get tender.

Stir in the tomato sauce and mix well

Stir in the remainder of the onions, celery and bell pepper and the tomatoes

Remove from heat and mix well

Stir in the stock and rice, mixing well

Cover the pot and bake at 350 degrees about 55 to 60 minutes

Let set for 10 minutes before serving

Serve with Cajun Sauce on top of the Jambalaya

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Cajun Sauce

Miz Helen's Kitchen

Ingredients

1 cup tomatoes, peeled and diced

1 cup onions, chopped

1 cup celery, chopped

1 cup green bell pepper, chopped

1 1/2 teaspoons garlic, minced

1 cup tomato sauce

1 1/2 cups chicken broth

dash Tabasco sauce to taste

1 teaspoon dried oregano leaves

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried basil leaves

2 bay leaves

1/2 teaspoon paprika

1 teaspoon salt

1 teaspoon black pepper

1/8 teaspoon cayenne pepper to taste

Directions

In a medium skillet over medium heat melt the butter

Stir in the tomatoes, onions, celery and bell peppers and garlic

Mix all the season together and add them to the skillet mix

Saute the mix until the onions are clear

Stir in the chicken broth, tomato sauce, and Tabasco

Bring the mix to a boil and then reduce to simmer

Simmer for 15 to 20 minutes

Remove the bay leaves before serving

Print Recipe

Top With Cajun Sauce and Enjoy!

I just love looking back on wonderful memories shared with friends and family, remembering all the sites, smells, and taste of a great time in our life.  Hope you are making wonderful memories with your friends and family. Have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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