Chicken  Jambalaya. J P G


  1. Heat a large, heavy-bottomed pan on medium heat and add the oil. Add the onion, celery and peppers and sauté until the onions are translucent, about 5 minutes. Add the basmati rice and stir to coat for a minute. Add the garlic, oregano, paprika, celery salt and bay leaves and stir an additional minute, then add the tomatoes and stock. Bring this up to a full simmer and then stir in the chicken, ham and sausage.
  2. Cover and reduce the heat to a gentle simmer and cook, stirring occasionally until the rice is tender, about 20 minutes. Season to taste and stir in the parsley immediately before serving.