Chicken & Ham Jambalaya

• 1/2 cup vegetable oil
• 1 1/2 cups chopped onion
• 1 1/4 cups chopped green pepper
• 1 cup chopped celery
• 1 medium jalapeno pepper, seeded and minced
• Kosher salt and black pepper
• 2 tablespoons minced garlic
• 1 1/2 pounds boneless, skinless chicken thighs, cut in 2-inch cubes
• 1 pound baked ham, cut in 1-inch cubes
• 2 cups chicken broth or stock (to make your own, see page 168)
• 1 cup crushed tomatoes
• 1/2 cup Mutha Sauce (page 165)
• 1 bay leaf
• 1 3/4 cups parboiled long-grain rice (preferably Uncle Bens)
• 1 teaspoon dried thyme
• Tabasco sauce
• 1/4 teaspoon cayenne pepper
• 1/2 cup sliced scallion

1. Pour the oil into a large Dutch oven and set it over medium-high heat.
2. Once its hot, add the onions, green peppers, celery, and jalapenos.
3. Season with salt and pepper and cook til soft and tinged with brown.
4. Toss in the garlic and cook for 1 minute more; then add the chicken.
5. Cook for about 4 minutes, turning the pieces and mixing them with the veggies.
6. Stir in the ham and pour in the broth, tomatoes, and Mutha Sauce.
7. Now drop in the bay leaf and dump in the rice.
8. Give everything a stir, and spice it up with some Tabasco.
9. Bring to a boil, then cover the pot and turn down the heat to a low simmer.
10. Cook for 25 minutes without stirring.
11. Uncover and fish out the bay leaf.
12. Mix everything well.
13. Season with lots of freshly ground black pepper, and add the thyme, cayenne, and scallions.
14. Then spoon it up.

vegetable oil, onion, green pepper, celery, jalapeno pepper, kosher salt, garlic, chicken, ham, chicken broth, tomatoes, mutha sauce, bay leaf, longgrain rice, thyme, tabasco sauce, cayenne pepper, scallion

Taken from www.epicurious.com/recipes/food/views/chicken-ham-jambalaya-389200 (may not work)