Savannah Seasons: Food and Stories from Elizabeth Hardcover - 1996

SAVANNAH JAMBALAYA

SERVES 6

l/2 pound Italian-style hot link sausage
4 chicken thighs
1 pound (31-35 count) shrimp, peeled and de-veined
1/2 cup minced green bell pepper
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh oregano
1/2 teaspoon fresh cracked pepper
2 tablespoons butter
2 tablespoons oil
1/4 pound country ham or prosciutto, cut in l/4-inch dice
1 cup peeled and minced onions
l/2 cups uncooked Uncle Ben's brown rice
3 cups canned diced tomatoes in juice
1 cup Basic Chicken Broth

Preheat the oven to 400 degrees.

Roast the sausage and the chicken thighs in the oven for 8 minutes.  Drain, cool, and slice the sausage.  Shred the chicken meat, discarding the skin and bones.  Set both the sausage and the chicken aside.  Combine the shrimp with the bell pepper, olive oil, thyme, oregano, and cracked pepper and set aside in the refrigerator, uncooked, to marinate.  Reduce the oven heat to 350 degrees.

In a large casserole dish, melt the butter with the oil, add the country ham, and sautÚ until brown; then add the onions and rice.  SautÚ, stirring, for 2 minutes, and finally stir in the tomatoes, chicken broth, the sliced cooked sausage, and the shredded chicken.  Cover the casserole, place it in the oven, and bake for 25 minutes until the rice is soft and the liquid absorbed.

Transfer the shrimp mixture to a large skillet set over medium heat and sautÚ until the shrimp are cooked through.  Pour the shrimp over the rice and serve immediately.