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1
Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
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2
Drain the excess liquid, and set aside.
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3
In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
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4
Bring to a boil, and then reduce heat to low.
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5
Simmer for 40 minutes, or until chicken is cooked and tender.
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6
Remove chicken from the pot, and allow it to cool.
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7
Reserve liquid stock from pot for later.
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8
When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
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9
Discard the fat and the bones.
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10
In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
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11
Add the ham, and cover.
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12
Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
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13
Return the liquid stock in the stock pot, and add the partially cooked white rice.
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14
Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
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15
Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
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16
Stir in the flour until smooth.
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17
Whisk in the milk, and continue cooking until mixture is bubbly and thick.
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18
Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
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19
Mix in the reserved chicken meat and the white wine.
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20
Allow this to heat through for about 15 minutes.
