Jambalaya

Ingredients

• 2 tablespoons Olive Oil


• 1 medium Onion chopped


• 1 Bell Pepper chopped


• 2 stalks Celery chopped


• 4 cloves Garlic


• 1/2 cup Green Onions


• 1 cup White Wine


• 1 cup Tomato Sauce


• 1 15 oz. can dice Tomatoes


• 1/4 cup fresh Parsley chopped


• 1/4 teaspoon dried mint


• 4 cloves Garlic


• 2 teaspoons Salt


• 1 teaspoon Pepper


• 2 cups uncooked long grain Rice


• 1 teaspoon Cayenne Pepper


• 2 teaspoons Worcestershire Sauce


• 1 teaspoons Hot Sauce


• 1 pound thick sliced Smoked Sausage


• 1/2 pound diced Ham


• 1 pound leftover Roast Chicken cut into bitesize pieces


• 4 cups water or Chicken Broth

Directions

I made my first pot of Jambalaya after watching Homegrown Louisiana cook Justin Wilson's cooking show on PBS back in the late 80's or early 90's. I fell in love with his recipe, but of course I just had to doctor it up to make it my own. His original recipe just called for smoked sausage, but I really enjoy the combination of adding the ham and chicken. I hope you enjoy!

In a large Dutch oven or stock pot, heat the oil over medium high heat. Add the ham and sausage slices and brown. Add the onions, bell pepper and celery and saute until tender. Add the garlic and continue to cook for an additional 2 minutes.

Stir in the wine and tomato sauce. Add the diced tomatoes, Worcestershire Sauce, hot sauce, cayenne pepper, salt, pepper and mint stirring continuously. Bring to a boil.

Stirring, add the chicken, chopped parsley, rice and enough water or chicken broth to cover the rice by about 1 inch. Cook until most of the liquid is gone.

Cover the pot and reduce the heat to low. Simmer for 1 hour without peeking. Leave the lid on the entire time!