Jambalaya

• Cuisine
  • American
  • French
• Course
  • Main Course
• Tags
  • Southren Favorites

Getting Started

What You’ll Need

• 1 1/2 quarts water
• 1 14.5 low sodium chicken broth
• 1 pound smoked ham (with bone)
• or add pre-cooked smoked ham when adding the other meat
• 4 -5 cloves garlic (peeled and smashed)
• 1 teaspoons brown mustard seed
• 1 teaspoon dried basil
• 1 Tablespoon dried parsley
• 1 teaspoon French tarragon
• 4 chicken thighs
• 1/2 pound bratwursts links
• 1 medium onion chopped
• 1 leek chopped
• 1 teaspoon cracked black pepper
• 3 bay leaves
• splash of white wine
• 1 cup wild rice
• Hot Sauce or hot pepper flakes

Method

1

In a large stock pot bring the water and broth to a boil and add the ham bone, cover and cook over medium heat for 45-50 minutes or until the meat pulls from the bone; remove bone and meat and allow to cool.

2

Add to the broth the garlic, mustard seed, basil, parsley, tarragon and chicken thighs; cover and cook over medium low heat for 45- 50 minutes or until the meat pulls from the bones. Remove from heat and strain; reserving the broth; allow chicken to cool.

3

Add the onion, leek, pepper, and bay leaves to the broth; reduce heat to simmer, tilt the lid and cook for 20-30 minutes or until the vegetables are tender.

4

While the broth simmers, pick the meat from the ham bone and pull the chicken from the bones; add to the broth. Cook the bratwurst in a small skillet until just cooked through; 12-15 minutes. Remove and slice into bite size pieces, add to the broth.

5

Deglaze the pan with a splash of white wine and add to pot. Add the rice and a pinch of pepper flakes; cover and cook for 35-40 minutes.
Note: do not remove the lid during this time; if the rice needs to cook longer cover it again for an additional 5-7 minutes.

6

Serve with additional hot pepper flakes or hot sauce.