Chicken Recipes

CHICKEN AND SHRIMP JAMBALAYA

The mixture of chicken, seafood and rice suggests a close relationship to the Spanish paella, but the name is probably derived from jambon (French for ham) and a la ya (Creole for rice). Jambalayas are a colorful mixture of highly flavored ingredients, and are always made in large quantities for big family or celebration meals.

INGREDIENTS
2 chickens, 3 pounds each
1 pound piece raw smoked ham
4 tablespoons crisco or bacon fat
1/2 cup all-purpose flour
3 medium onions, finely sliced
2 green bell peppers, seeded and sliced
1 1/2 pounds tomatoes, skinned and chopped
2—3 garlic cloves, crushed
2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
24 cooked large shrimp, heads removed and peeled
3 cups long-grain rice
2—3 dashes Tabasco sauce
1 bunch scallions, finely chopped (including the green parts)
3 tablespoons chopped fresh parsley salt and black pepper

SERVES 10

1. Cut each chicken into 10 pieces and season with salt and pepper.

2. Dice the ham, discarding the rind and fat.

3. In a large heavy-bottomed pan melt the lard or bacon fat and brown the chicken pieces all over, lifting them out with a slotted spoon and setting them aside as they are done.

4. Turn the heat down, sprinkle the flour onto the fat in the pan and stir continuously until the roux turns light golden brown (see Cook’s Tip below).

5. Return the chicken pieces to the pan, add the diced ham, onions, green peppers, tomatoes, garlic and thyme and cook, stirring often, for 10 minutes, then stir in the shrimp.

6. Stir the rice into the pan with one-and-a-half times the rice’s volume in cold water. Season with salt, pepper and Tabasco sauce. Bring to a boil and cook over gentle heat until the rice is tender and the liquid absorbed. Add a little extra boiling water if the rice looks like it is drying out before it is cooked.

7. Mix the scallions and parsley into the finished dish, reserving a little of the mixture to sprinkle over the jambalaya as a garnish. Serve hot.