Buerger Jambalaya

1. 1

   Start off with a big cast iron frying pan -- add a generous splash of olive oil to the hot pan and add the chicken until cooked through. Pull the chicken out (so it doesn't overcook), then add the ham, next add the sausage (in little chunks) to cook through, along with any other uncooked meats that you are adding (cooked shrimp and/or smoked oysters can be added later, to prevent overcooking). Now you are ready to add the onions, peppers, shallots, garlic and the rest of the spices. Add more olive oil if necessary to keep stuff from attaching itself permanently to the bottom of the pan. Let this mixture simmer for a bit to let the spices soak in.

2. 2

   Add the chicken from earlier back into the mixture -- which you may have to put into a deeper pot now, because you're ready to add the water and rice(s). Select one with a tight fitting lid (or use aluminum foil) to hold the steam in. You can add the shrimp now, too -- wait with the oysters until the rice is nearly done, the are fragile and get broken up if added too soon. Add the rice and water, then stir it up and cover to cook. The directions on the rice package will be a guide to how long to let it simmer -- minute rice is not as good as the real thing here. It's very important to stir this stuff up a few times! Let the stew simmer until most of the water is absorbed, then the cover can be removed to reduce the remaining liquid. Now is probably a good time to add the oysters, if you're using them.

3. 3

   Once the jambalaya is at your desired thickness, serve immediately.

* Per serving · 4 servings · Values may vary.