Jambalaya

Source: The Frugal Gourmet - Jeff Smith

2 ham hocks
4 carrots, chopped
1 yellow onion, peeled and chopped
3 stalks celery, chopped
1 (3 pound) chicken, cleaned
2 bay leaves
2 tablespoons peanut oil
1 cup chopped yellow onion
1 green bell pepper, chopped
1 cup celery, chopped
5 green onions, chopped
1 (28 ounce) can tomatoes (reserve liquid), chopped
4 tablespoons tomato paste
1/4 cup chopped parsley
3 cloves garlic, crushed
1 teaspoon whole thyme
1 teaspoon basil
Salt and pepper, to taste
1/8 cup Worcestershire sauce
1 pound hot smoked link sausage
2 cups Uncle Ben's converted rice

Place the ham, carrots, the 1 yellow onion, and celery in a pot, and cover with water. Cook for 2 hours, and then add the chicken and 1 bay leaf. Cover, and simmer for about 1 hour, or until the chicken is tender. Allow the pot to cool a bit. Bone the chicken, and chop the meat. Bone the ham hocks, remove the skin, chop the meat. Reserve the stock (need 3 cups), and the two meats.

In a Dutch oven heat the oil. Add the cup chopped yellow onion and pepper, and sauté until tender. Add the celery, green onions, and tomatoes, and cook until soft. Add the ham hock pieces and tomato paste, and sauté the mixture until it begins to brown. Add the parsley, garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the reserved tomato liquid, and 2 cups reserved stock. Cook this gravy for 1 hour.

Cut the sausages into bite-size pieces, and brown them in another pan; discard any grease, and place the sausage slices in the gravy. Rinse out the frying pan with 1 cup reserved stock, and pour into the gravy. Place the rice in the gravy, along with the boned chicken, and cover. Bring to a boil; then reduce heat, and cook for about 25 minutes, or until the rice is tender. Keep careful check so that the pot does not dry out; you may have to add a little water to finish cooking the rice.

Jambalaya

2 tablespoons butter
2 medium onions, diced
1 tablespoon flour
2 cups water
1 (16 ounce) can tomatoes
Dash of garlic powder
1 tablespoon chopped parsley
1/2 teaspoon filé
Salt and pepper
1 cup uncooked rice
1/4 teaspoon thyme
1 bay leaf
1 green bell pepper, chopped
2 cups cleaned and cooked shrimp
2 cups oysters, with liquor

Melt butter in a heavy cast iron skillet. Add onions and sauté until browned. Add flour slowly and stir until browned. Add water, stirring constantly until a smooth paste is formed. Add all other ingredients except the seafood. Cover the skillet and cook over low heat for about 15 to 20 minutes, until rice is tender.

Add shrimp and oysters with the oyster liquor. Cover; heat thoroughly until edges of oysters are curled. Other fish or seafood may be added or substituted.