This recipe comes from a Rees family cookbook that Carlee’s grandma, grandpa and aunt Donna put together. Their favorite jambalaya recipe came from family friend, Myrtle Marie Lura. Grandma Rae changed the recipe by adding one large can of V8 juice. I changed it a little more by adding more rice to make it less soupy. I also added 1 pound of peeled shrimp and 1 pound of smoked sausage at the end of the cooking time because that is the way we like jambalaya. You can add or subtract whatever meats you choose. The original recipe calls for margarine but I naturally changed it to butter.
This dish has been served at many of our Mardi Gras gatherings.
We also would suggest offering hot sauce and crusty bread when serving.
One broiler/fryer chicken (about 3 pounds)
2 cups water
1 tablespoon salt
4 teaspoons black pepper
1 Bay Leaf
1 large green pepper, chopped
2 cups chopped onion
1 large garlic cloves, minced
1/4 cup butter
1/2 teaspoon thyme leaves, crushed
1 can tomatoes (1 lb. 12 oz)
1/4 teaspoon cayenne pepper
1 pound cooked ham, cubed
1 large can V8 juice
2 1/2 cups uncooked rice
Place the chicken in a large kettle and add water, salt, pepper and the bay leaf. Bring to a boil then cover and simmer for one hour or until the chicken is done. Remove the chicken from the kettle, reserving the broth.
Remove the meat from the bones, cube and set aside.
Remove the bay leaf and pour the broth into a 2 cup measure. And enough water to make 2 cups.
Sauté the onions and garlic in the butter until soft.
And the ham cubes, tomatoes, green pepper, thyme,cayenne pepper and the reserved chicken and broth. Add The V-8 juice.
Heat to boiling, then stir in the rice. Cover and simmer following the time on the rice box.
(This is when I added in the shrimp and sliced smoked sausage pieces)
Cover and keep warm until ready to serve.
Serve in bowls with a side of French bread to sop up the juices.