Ingredients

Instructions

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