Name: Eula Mae's Chicken and Ham Jambalaya
Yield: Makes 6 to 8 servings
Ingredients: 1 fryer chicken (about 3 pounds), boned, skinned, and cut into 1-inch cubes, or 1 1/2 pounds skinless, boneless breasts and thighs, cut into 1-inch cubes; 1 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 2 tablespoons vegetable oil; 1/2 pound cooked ham, cut into 1/2-inch cubes; 2 cups chopped yellow onions; 1 cup seeded and chopped green bell peppers; 1 cup chopped celery; 4 garlic cloves, peeled; 3 cups chicken broth; One 16-ounce can whole tomatoes, chopped, liquid reserved; 1/2 cup chopped green onions (green part only); 2 tablespoons chopped fresh parsley leaves; 2 pounds medium-size shrimp, peeled and deveined; 1 teaspoon Tabasco brand pepper sauce; 2 cups long-grain white rice, rinsed and drained

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Eula Mae's Chicken and Ham JambalayaLara Ferroni

"It's time for a little history lesson. Listen well. Some say that the word jambalaya came from the French word jambon for ham, the African ya meaning rice, and the Acadian phrase à la. And you must understand that there are brown jambalaya's, made by caramelizing and browning the onions and meats, and red ones, made by adding tomatoes. There are as many recipes for jambalaya as there are for gumbos in Louisiana. Personally, I like a bit of tomatoes in mine; I think it gives it a nice flavor. But I'll let you taste, and then you can make up your own mind," Eula Mae says.

Jambalaya is also one of those popular Louisiana dishes that are very apropros for dining on the water. It's a one-pot meal, but you can serve it with a nice green salad and French bread.

When you're browning the chicken and ham, scrape the browned bits from the bottom of the pan. That gives the jambalaya a good flavor.

Recipe notes

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Recipe notes

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