🫙 From the Spice Rack
jambalaya
Jambalaya Source: The Frugal Gourmet - Jeff Smith 2 ham hocks 4 carrots, chopped 1 yellow onion, peeled and chopped 3 stalks celery, chopped 1 (3 pound) chicken, cleaned 2 bay leav...
maineasy
Ingredients8 items
Ingredients
- 2ham hocks
- 4carrots, chopped
- 1yellow onion, peeled and chopped
- 3stalks celery, chopped
- 1(3 pound) chicken, cleaned
- 2bay leaves
- 2tablespoonpeanut oil
- 1cupchopped yellow onion
Directions
- 1
Jambalaya Source: The Frugal Gourmet - Jeff Smith 2 ham hocks 4 carrots, chopped 1 yellow onion, peeled and chopped 3 stalks celery, chopped
- 2
Cook for 2 hours, and then add the chicken and 1 bay leaf
- 3
Cover, and simmer for about 1 hour, or until the chicken is tender
- 4
Allow the pot to cool a bit
- 5
Bone the chicken, and chop the meat
- 6
Bone the ham hocks, remove the skin, chop the meat
- 7
Reserve the stock (need 3 cups), and the two meats
- 8
In a Dutch oven heat the oil