Brown Rice Jambalaya

DIRECTIONS

• Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.
• Increase heat to medium and stir until cooked, about 5 minutes.
• Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces.
• Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes.
• Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside.
• Add sausage to kettle and brown all over, about 6 to 8 minutes; remove.
• Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.
• Insert metal blade in food processor.
• Mince garlic by adding to machine with motor on.
• Add onion and chop very coarsely with half second pulses.
• Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.
• Add mixture to kettle and stir over low heat until softened, about 10 minutes.
• Process tomatoes until pureed; set aside.
• Add rice to ingredients in kettle and stir over low heat for 2 minutes.
• Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin.
• Add tomatoes and broth.
• Stir well and let mixture to boiling.
• Reduce heat to low, cover and cook rice mixture 15 to 20 minutes.
• Cut sausage into 1/4-inch thick coin like slices.
• Mix sausage, ham and chicken pieces into rice.
• Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer.
• Taste and adjust seasoning, adding salt as needed.
• Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes.
• Serve rice with shrimp, meats and liquid.
• Serves 8.