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“This is soo delish--you have to give it a try. It's one of my favorite jambalayas.”
5hrs 40mins

Ingredients Nutrition


  1. In a large pot, cover the chicken with water; add the celery, onion, and garlic.
  2. Boil until tender, about 1 hour. Reserve stock.
  3. Remove the meat from bones set aside.
  4. In 5 cups of stock, cook rice until all liquid is absorbed. about 25 minutes.
  5. In Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
  6. Remove the meat.
  7. Add the butter to the saucepan and sauté onions pepper and parsley until tender about 3 minutes.
  8. Add the chicken, sausage, and ham. Stir in the minced garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
  9. Add the rice and mix thoroughly. Cook over low heat 15 minutes stirring frequently. Remove the bay leaf and serve.

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