Saturday, January 21, 2012


 Another one to cook in large batched and eat later. Rice tenders to get a little crunchy when it is frozen so after it is thawed it need and additional 10 - 15 minutes on the stove.

3 lb boneless skinless chicken breasts
2 kielbasas, sliced
3 - 4 c. cooked ham
1/4 c. olive oil
2 large onions
3 stalks celery, sliced thin
1 Tbsp minced garlic
2 bell peppers, chopped
2 cans petite diced tomatoes, undrained
3 1/2 c. white rice
7 c. chicken broth
1 Tbsp oregano
1 Tbsp thyme
1 tsp. paprika
dash cloves
Salt & pepper 
2 cans tomato paste

Heat the oil in a really large skillet. Trim the chicken and season with salt and pepper. Cut in half lenghtwise and cook in the hot oil until well browned on both sides. Remove from the pans and set aside. When cool enough to handle, shred the chicken.

Cook the kielbasa in the same pan until brown and crisp. Remove and set aside. 

Add the onions and cook until translucent. Continue cooking until starting to brown. Add the celery and cook until the celery is tender. Add the peppers and garlic to the pan and cook for 20 seconds.

Add the uncooked rice to the pan and stir to coat the rice with the oil. Continue cooking until the rice is starting to brown. Add the chicken broth, diced tomatoes, oregano, thyme, cloves, paprika, and Tabasco.

Simmer over medium heat until the rice is mostly tender and most of the liquid is absorbed. Stir in the tomato paste. Let cook 2 minutes more, cover the pan and remove from the heat. Let sit, covered, for 25 minutes. Remove the lid and stir in the the ham, chicken, and kielbasa. 

Allow to cool to room temperature and put into 4 gallon sized freezer bags. Press to remove air and freeze. In the case I do not freeze mine flat, I smooth it out so it can lay flat them I fold it in half. That way the frozen jambalaya fits in my crock-pot to reheat. 

To Serve:
Microwave until thawed, place in a pot with 1/2 c. chicken broth or water and simmer until liquid is absorbed, rice isn't crunchy, and the jambalaya is heated through.

No comments:

Post a Comment