Jambalaya is a popular dish throughout the American South but is most often associated with the cooking of New Orleans. It is made with rice and pork, ham, chicken, shrimp, and any variety of other additions and seasonings. Jambalaya has some remarkable similarities to pilaf, and there is much discussion as to the origin of the word jambalaya. Some say the name derives from jambon, the French word for ham. There are many different styles of jambalaya and probably as many recipes as there are cooks in New Orleans.
Melt or heat in a large skillet over medium heat:
2 tablespoons butter or vegetable oil
Add and cook, turning often, until browned on all sides, about 10 minutes:
1 broiler-fryer chicken (1 whole chicken weighs about 2 1/2 pounds), cut into serving pieces
Remove to a plate and season with:
Salt and ground black pepper to taste
Add to the drippings in the skillet:
1 medium green bell pepper, diced
1/2 cup diced celery
1 cup long-grain white rice
1/8 teaspoon ground red pepper
Stir to coat with the drippings. Stir in:
3 cups boiling water
1/4 cup chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
1 bay leaf
Return the chicken to the skillet. Top with:
1 cup slivered cooked ham (about 1 ounce per cup) or 2 ounces chorizo sausage, thinly sliced
Cook, covered, over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until any excess moisture is evaporated, about 3 minutes.
