Chicken Jambalaya Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons bacon drippings or 2 tablespoons vegetable oil
• 3 links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot)
• 1 large yellow onion, coarsely chopped
• 1 large green bell pepper, coarsely chopped
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon dried thyme, crumbled
• 2 large whole bay leaves (preferably fresh)
• 1 1/2 cups diced cook chicken (about equal parts dark and light meat)
• 1 cup diced cooked ham, preferably country ham
• 1 cup uncooked long-grain rice
• 1/3 cup coarsely chopped fresh italian parsley
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes with their liquid
• 1 teaspoon salt, to taste
• 1/2 teaspoon fresh ground black pepper, to taste

Recipe

• 1 preheat oven to 350°.
• 2 spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.
• 3 heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.
• 4 add sausages and brown, stirring occasionally, 3-5 minutes.
• 5 with slotted spoon, lift to bowl and reserve.
• 6 decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.
• 7 return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.
• 8 transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.
• 9 slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.
• 10 dish up at table and serve.