One of the most popular Creole dishes from the Southern United States, Jambalaya is a delicious dinner party dish. Serve with crusty bread and a tossed green salad.
1 tablespoon vegetable oil
3 lean bacon slices, chopped
1 medium-sized onion, finely chopped
2 celery stalks, chopped
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 pint chicken stock
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 bay leaf
1 large green pepper, white pith removed, seeded and chopped
14 oz. canned peeled tomatoes
4 oz. cooked ham, chopped
8 oz. cooked shrimps, shelled
8 oz. cooked chicken, chopped
1 tablespoon chopped fresh parsley
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the bacon and fry, stirring occasionally, for 5 to 7 minutes, or until it is crisp and golden brown. With a slotted spoon, remove the bacon from the pan and drain it on kitchen paper towels.
Add the onion to the saucepan and cook, stirring occasionally, for 8 to 10 minutes, or until it is golden brown. Add the celery, then stir in the rice. Cook, stirring constantly, for 3 minutes, or until the rice is well coated with the fat.
Pour in the chicken stock, stirring constantly. Add the salt, pepper, cayenne and bay leaf. Reduce the heat to low, cover the pan and simmer the mixture for 10 minutes.
Add the green pepper and tomatoes, with their can juice, and simmer, covered, for a further 5 minutes.
Add the ham, shrimps, chicken and reserved bacon and stir well. Re-cover the pan and cook for a further 5 minutes, or until the meats and shrimps are heated through and the rice is tender.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle over the parsley and serve.