Jambalaya Magnifique!

My version of Jambalaya. You may want to adjust liquid. When I made it, I found that the rice was a bit mushy..... You will want to spice it up a bit. This was designed for a 6 year old in mind. And don't forget the Tabasco on the table!!!!

• Ready In: 1 hr 15 mins
• Serves: 18

Ingredients

• 6  tablespoons olive oil
• 2  boneless skinless chicken breasts, cut into 1 inch cubes
• 2  cups onions, chopped
• 2  cups green bell peppers, chopped
• 2  cups red bell peppers, chopped
• 3  celery ribs, chopped
• 1⁄8 cup dried parsley
• 8  minced garlic cloves
• 1 (32 ounce) can tomatoes, crushed with liquid
• 1  lb andouille sausage, cut into 1/2-inch-thick slices
• 1  lb ham
• 2  bay leaves
• 2  teaspoons dried ancho chile powder
• 1  teaspoon dried thyme
• 3⁄4 teaspoon cayenne pepper (or more)
• 1⁄4 teaspoon ground cloves
• 3  cups long-grain white rice
• 2 1⁄2 cups low sodium chicken broth
• 1 (12 ounce) bottle beer

Directions

1. Heat oil in heavy large pot over high heat.
2. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch.
3. Transfer chicken to platter.
4. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, ham, tomatoes, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
5. Pour broth and beer over rice mixture in pot.
6. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
7. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.