"HAM and CHICKEN JAMBALAYA"
(makes 2  casseroles!)

1 1/2 cups uncooked rice
10 slices of bacon cut into 1/2" pieces
2 lbs. boneless chicken breast, 1/2" cubes
1 lb. cooked ham, 1/2" cubes
2 cups chopped celery
1 1/2 cups finely chopped green pepper
2 cups finely chopped onion
4 cloves of garlic minced
1 tsp. salt
1/2 tsp. each pepper and oregano
1/4 tsp. each thyme and cayenne pepper
1 can (28oz) crushed tomatoes

Preheat oven to 350*. Cook rice according to package and set aside. Heat pot over medium high and add bacon, cooking until crisp. Put bacon on paper towels. To fat in pot add chicken and ham, cook until lightly browned, about 4 minutes. Remove. To fat in pot add next 10 ingredients. Cook until vegetables are soften, about 4 minutes. Add tomatoes, cook until mixture is slightly thickened, about 5 minutes. Stir in rice, bacon, chicken and ham. Divide between 2 casserole dishes. You can cover one at this point in plastic and foil and put in freezer up to one month. Bake uncovered for 20 minutes. For fresh out of freezer - Bake at 350* for 1 hour 50 minutes.
 
 

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