Chicken Jambalaya Casserole

• bacon drippings or 2 tablespoons vegetable oil↗2 tablespoons

  2

• links sausage, sliced about 1/4-inch thick (8-9 oz . total wt, mild or hot)↗3

  3

• large yellow onion, coarsely chopped↗1
• large green bell pepper, coarsely chopped1
• large garlic cloves, finely chopped↗2
• dried thyme, crumbled↗1⁄2 teaspoon
• large whole bay leaves (preferably fresh)↗2
• diced cook chicken (about equal parts dark and light meat)1 1⁄2 cups

  1 1/2

• diced cooked ham, preferably country ham1 cup

  1

• uncooked long-grain rice↗1 cup

  1

• coarsely chopped fresh Italian parsley1⁄3 cup

  1/3

• chicken broth↗2 cups

  2

• (14 1/2 ounce) can diced tomatoes with their liquid1

  14.5 ounce

• salt, to taste↗1 teaspoon

  1

• fresh ground black pepper, to taste↗1⁄2 teaspoon

  1/2

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   Spritz a 2 1/2 quart casserole with nonstick cooking spray and set aside.

3. 3

   Heat drippings in a heavy 12-inch skillet over med-high heat for 1-1 1/2 minutes until ripples appear on pan bottom.

4. 4

   Add sausages and brown, stirring occasionally, 3-5 minutes.

5. 5

   With slotted spoon, lift to bowl and reserve.

6. 6

   Decrease heat to medium; add in onion, bell pepper, garlic, thyme, and bay leaves to drippings and cook, stirring occasionally, 8-10 minutes until limp and lightly browned.

7. 7

   Return sausages and accumulated juices to skillet; add all remaining ingredients, and bring to a boil.

8. 8

   Transfer to casserole, making sure all rice is covered with liquid, and cover with snug lid or foil tightly smoothed over casserole.

9. 9

   Slide onto middle oven rack and bake about 45 minutes, flavors marry, and almost all liquid is absorbed; remove and discard bay leaves.

10. 10

    Dish up at table and serve.