Brown Rice Jambalaya

Yield: 8 Servings
1/2 lb Diced ham or bacon (cut
- bacon crosswise into
- thin strips)
4 Chicken legs (2 1/2 pounds)
1 lb Cajun-style sausage
3 md Garlic cloves, peeled
1 md Onion, peeled, cubed
1 md Green bell pepper,
- cored, cut in 1-inch
- squares
2 md Tomatoes, peeled,
- cored, quartered
1 1/2 c Raw brown rice
1/2 t Each, dried oregano
- leaves, dried thyme leaves,
- file
Powder, ground black pepper
1/4 t Each, cayenne pepper,
- ground cumin
3 c Chicken broth
1/2 lb Peeled, deveined raw shrimp
I seem to remember you being involved in a conversation about brown
rice a few months back... Here's something that you might find
Put ham or bacon in a 4-quart soup kettle and cook over low heat until
fat is rendered. Increase heat to medium and stir until cooked, about
5 minutes.
Remove chicken skin, cut meat off the bones and then cut boneless
chicken into bite-size pieces. Add to kettle or skillet with bacon or
ham and toss until color turns pale, about 4 minutes. Remove bacon or
ham and chicken with a slotted spoon and put on paper toweling; set
aside. Add sausage to kettle and brown all over, about to 8 minutes;
remove. Leave 2 tablespoons fat in kettle; pour off and discard
remaining fat.
Insert metal blade in food processor. Mince garlic by adding to
machine with motor on. Add onion and chop very coarsely with half
second pulses. Add green pepper and process with half-second pulses
until mixture is chopped to medium consistency. Add mixture to kettle
and stir over low heat until softened, about 10 minutes. Process
tomatoes until pureed; set aside.

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