Sprinkle the chicken
with the salt, black pepper, and cayenne. Heat the oil in a large, heavy
pot or Dutch oven over medium heat. Add the chicken and cook, stirring,
until browned on all sides, 8 to 10 minutes. Transfer the chicken to a
large mixing bowl.
Add the ham to the pot
and cook, stirring, until lightly browned, about 5 minutes. Add the ham
to the chicken in the bowl.
Add the onions, bell
peppers, celery, and garlic to the pot and cook, scraping the bottom of
the pot to loosen any browned bits. Return the chicken and ham to the
pot, reduce the heat to low, cover, and cook for 25 minutes, stirring
Add the chicken broth
and reserved tomato juice, cover, and simmer for 45 minutes.
Mash the cooked garlic
against the side of the pot and blend into the mixture. Add the tomatoes,
green onions, parsley, shrimp, and Tabasco and adjust the seasonings to
taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat
to medium-low and simmer, covered, stirring occasionally, until the rice
is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve
Serves: 6 to 8
Reprinted with permission
from ©2002 McIlhenny Company, Eula Mae's Cajun Kitchen: Cooking
Through the Seasons on Avery Island, published by the Harvard Common
to book review more meat recipes
What is a fais do-do? Don't know? - click here to learn about this cajun 'hoedown.'
Jambalaya is also one of those popular
Louisiana dishes that are very apropos for dining on the water. It's a
one-pot meal, but you can serve it with a nice green salad and French
bread. When you're browning the chicken and ham, scrape the browned bits
from the bottom of the pan. That gives the jambalaya a good flavor."
From Eula Mae's Cajun Kitchen.