2 Ham hocks
4 Carrots, chopped
1 Yellow onion, peeled and chopped
1 Celery stalk
2 Bay Leaves
1 6 lb Chicken, cleaned
2 T Peanut Oil
1 C Yellow Onion, chopped
1 Green Pepper, chopped
1 28 oz can tomatoes (reserve liquid) chopped
4 T Tomato Paste
1/4 C Parsley Fresh chopped
3 Garlic cloves, pressed
1 t whole Thyme Sprig
1 t Basil
Salt and Pepper to taste
1/8 C Worcestershire Sauce
1 LB Hot Smoked Link Sausage ( I prefer Andouille)
1 1/2 C Instant Rice of choice, to be cooked with Jambalya
Place the ham, carrots, the 1 yellow onion, and celery in a pot, and cover with water. Cook for 2 hours, add the chicken and 1 bay leaf. Cover and simmer for about 1 hour, or until the chicken is tender. Allow the pot to cool a bit. Bone the chicken and chop the meat. Bone the ham hocks, remove the skin, chop the meat. Reserve the stock (need 3 C) and the two meats.
In a Dutch Oven heat the oil. Add te C chopped yellow onions, and tomatoes, cook until soft. Add the ham hock pieces and tomato paste, and saute till tender. Add the celery, green pieces and tomato paste, and saute the mixture until it begins to brown. Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid and 2 C reserved stock. Cook this gravy for 1 hour.
Cut the sausages into bite size slices, and brown then in another pan; discard any grease, and place the sausage slices in the gravy. Rinse out the frying pan with 1 C reserved stock, and boned chicken, and cover. Bring to a boil; then reduce heat, and check so that the pot does not dry out; you may have to add a Cup water and bring back to boil in order to finish cooking the rice in the same pot.
To kick up the heat in this dish a notch in true Louisiana tradition, try this Jambalya spice mix added into the cooking process
1/4 t ground sage. Add 1 tsp. teaspoon file powder (a spicy herb mix made from dried leaves of the sassafras tree , 1/4 tsp. dry mustard powder, 1/2 t freshly ground white pepper, 1/2 t cayenne pepper, and 1/2 t chili or wasabi powder.
Delicious and perfect for a cold winter night! Happy National Hot and Spicy Food Day!