Cajun Jambalaya with Chicken, Sausage & Ham

• Gluten free

• Meat

  • 3 Chicken breast, raw
  • 1 lb Ham, cooked
  • 2 lbs Sausage, Smoked

• Produce

  • 1 tsp Basil, dried
  • 2 tbsp Garlic, jarred
  • 1 bunch Green onions
  • 3 Onions, medium
  • 1 tsp Thyme, dried

• Canned Goods

  • 5 1/2 cups Chicken broth

• Pasta & Grains

  • 2 1/2 cups White rice

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 1/2 tbsp Red pepper flakes
  • 1/2 tbsp White pepper

Found on auntbeesrecipes.com

Description

Ingredients

• 2 lbs Smoked Sausage, chopped in bite size pieces
• 3 Chicken Breast, diced raw
• 1 lb cooked Ham, chopped
• 3 medium Onions, chopped
• 1 bunch Green Onions, chopped
• 2 TBSP minced jarred Garlic
• 1 tsp dried Thyme
• 1 tsp dried Basil
• 1/2 TBSP Black Pepper
• 1/2 TBSP White Pepper
• 1/2 TBSP Red Pepper Flakes
• 5 1/2 cups of Chicken Broth
• 2 1/2 cups uncooked white rice
• *A bottle of Louisiana Hot Sauce at the table for each person to add to their own bowls

Directions

• Preheat your Dutch oven on the stove over high heat. Spray with Pam and toss in your Smoked Sausage. Stirring constantly with a metal spatula for 5 minutes. Next, add the diced chicken breast and continue stirring constantly until cooked through, about 10 minutes. After chicken is cooked through, reduce heat to medium. Add the green and white onions. Continue Stirring. After 5 minutes, Add the ham and garlic. Cook for 2 more minutes. KEEP STIRRING! :-) Next, add the thyme, basil, black pepper, white pepper, and red pepper flakes. Stir together then cover the pot with a lid and turn the heat OFF. Let it sit for 2 hours. This is your Jambalaya base. After it has rested and cooled and the flavors have had time to meld together, you can then add your chicken broth and rice and finish preparing it, or you can refrigerate ‘the base’ until ready to finish it! We made ours as soon as the 2 hours were up :-) Add the chicken broth to the pot and bring to a rolling boil. Add the rice and parsley, reduce the heat to medium and gently break up the rice. Using the metal spatula, continue to ensure that the rice is not sticking to the bottom of the pot; this is very important! Continue to scrape the pot so that no rice sticks to the bottom. After 5 minutes, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming. Serve with a salt shaker and a bottle of Louisiana Hot Sauce on the table. Enjoy!!!!