• Spice Mix:
  • 1 tsp. onion salt
  • 1 tsp. black pepper
  • 1 tsp. white pepper
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. thyme
  • 1 Tbs. cayenne
  • 2 Tbs. paprika

  • Ingredients:
  • 2 Tbs. butter
  • 1 Tbs. olive oil
  • 1/2 lb. ham, cut into medium dice
  • 1/2 large Polish Kielbasa
  • 3/4 lb. boneless chicken breast
  • 1 C chopped onions
  • 1 C chopped celery
  • 1 C chopped green pepper
  • 1/2 C chopped red bell pepper
  • 1 medium jalapeno seeded and minced
  • 4 cloves garlic, minced
  • 1-1/2 C uncooked rice (Uncle Ben's Converted)
  • 1 can (14.5oz.) diced tomatoes
  • 3/4 C crushed tomatoes in puree
  • 1 tsp. Tabasco sauce or to taste
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. sugar
  • 2-1/4 C chicken stock
  • 1 tsp. chopped fresh thyme
  • 1/2 C sliced green onions

Preheat oven to 350. Combine seasoning mix ingredients in a small bowl; set aside.

Add olive oil to a large sauté pan over medium heat. Brown Kielbasa and chicken breast; remove from pan. Add butter to the pan. Sauté celery, onions, peppers and garlic until lightly browned. Add 1 tablespoon of the seasoning mix and rice; toss to coat.

Add tomatoes; cook 1 minute. Add crushed tomatoes, Worcestershire, Tabasco, sugar and chicken stock to pan; bring to a boil. Remove from heat and stir in the fresh thyme.

Transfer jambalaya to a large baking pan and cover with foil. Bake for 15 minutes. Meanwhile, cut the Kielbasa in half and slice into 1/4-inch-thick rounds; cut the chicken into bite-sized pieces.

Remove rice from oven. Add the ham, chicken, Kielbasa and green onions. Return the pan to the oven and cook an additional 20 minutes or until the rice is tender but not overcooked.

Remove from oven. Add another tablespoon of butter, stir, cover pan and let sit for 5 minutes before serving.

Date Added:January 04, 2011
Classification:Poultry Main Dishes
Source:Mom (Massenburg)
Course:Main Course

Bake, Stovetop