Ingredients
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2 tablespoons Bacon
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3 mild or hot link Sausages
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1 large Yellow Onion
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1 large green Bell Peppers
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2 large Garlic
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1⁄2 teaspoon dried leaf Thyme
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2 large whole Bay leaves
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1½ cups diced cooked Chicken
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1 cup diced cooked Ham
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1 cup uncooked long-grain Rice
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1⁄3 cup coarsely chopped fresh Italian Parsley
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2 cups Chicken broth
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1 can (14.5 ounces) diced Tomato
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1 teaspoon Salt
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1⁄2 teaspoon freshly ground Black Pepper
Directions
Here’s another Southern casserole of leftovers, this time chicken and ham. To Cajuns and Creoles, this isn’t a true jambalaya. Never mind. It’s easy, it’s delicious, a one-dish dinner that’s perfect for a casual supper with family or friends.
Steps
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1
Done
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Preheat oven to 350°F. Spritz 21⁄2-quart casserole with nonstick cooking spray and set aside. |
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2
Done
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Heat drippings in heavy 12-inch skillet over moderately high heat 1 to 11⁄2 minutes until ripples appear on pan bottom. Add sausages and brown, stirring occasionally, 3 to 5 minutes. With slotted spoon, lift to bowl and reserve. |
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3
Done
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Reduce heat to moderate, add onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8 to 10 minutes until limp and lightly browned. Return sausages and accumulated juices to skillet, add all remaining ingredients, and bring to a boil. Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole. |
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4
Done
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Slide onto middle oven shelf and bake about 45 minutes until rice is tender, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves. |
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5
Done
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Dish up at table and serve—no accompaniments needed, though a crisp tossed salad wouldn’t be amiss. |
