Jambalaya

It's Mardi Gras! Laissez les bon temps rouler. Back in the 80's, when Cajun food was all the rage, my mom clipped some of Chef Paul Prudhomme's recipes from a magazine. This recipe is adapted from that one. It was made originally from white rice. I always use brown rice. There are better jambalayas in the world, but this is mine.

CHICKEN JAMBALAYA

INGREDIENTS

2 Tbsp butter

1/2 LB smoked ham, diced

3/4 LB boneless, skinless chicken breast, diced

3 1/2 tsp Paul Prudohmme's Cajun poultry magic
OR
1 tsp salt
1/2 tsp thyme
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp sage
pinch of cayenne pepper

1 cup chopped onions

1 cup chopped celery

1 cup chopped green pepper

1 Tbsp minced garlic

1 1/2 cup long-grained white or brown rice

2 1/2 cups low-sodium chicken broth

1 cup tomatoes (I use one drained can)

1/2 cup tomato sauce (one small can)

If using brown rice, preheat the oven to 350. Melt butter (I add some of the butter and continue to add the rest as needed) in a Dutch oven over high heat. Add ham and cook until browned, about 3 minutes. Add chicken and 3 tsp seasoning mix; brown 5 minutes, stirring. Stir in onions, celery, pepper, and garlic; cook until vegetables are tender, about 7 minutes. Stir in rice, then chicken broth, tomatoes and sauce and remaining 1/2 tsp seasoning mix. Bring to boil.

For white rice: reduce the heat, cover and simmer about 20 minutes, stirring occasionally.

For brown rice: after bringing the mixture to a boil, place the covered dutch oven in the oven for 50-60 minutes or until the rice is done.