Chicken Jambalaya



4 Tbs (60 ml) butter or margarine

1 cup EACH finely chopped onions,

red and/or green bell peppers, and celery

1 Tbs (15 ml) finely chopped garlic

2 whole bay (laurel) leaves

Salt and freshly ground black pepper to taste

1/2 tsp (2 ml) cayenne pepper, or to taste

1/2 tsp (2 ml) Tabasco sauce, or to taste

1/2 lb (250 g) tasso, or other smoked ham, chopped

1 cup (250 ml) canned tomato sauce

3 lbs (1.5 Kg) chicken, cut into parts

and meat removed from bones

3 cups (750 ml) canned or fresh chicken stock

2 cups (500 ml) uncooked white rice



Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the

onions, peppers, celery, garlic, the bay leaves, salt and pepper,

cayenne, Tabasco, and the ham and cook over high heat, stirring

frequently, until the onions are medium brown, about 15 minutes. Add

the tomato sauce, chicken pieces, and the chicken stock and bring to a

simmer. Add the rice and stir briefly. Cover the pot, reduce the

heat to very low, and cook for about 15 minutes, until the rice is

cooked. Serves 4 to 6.