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Title: Chicken Jambalaya
Categories: Poultry, Rice, Vegetables, Herbs, Chilies
Yield: 6 servings
3/4 lb Boned, skinned chicken;
- diced
3 c Chicken broth
1 1/2 c Uncooked brown rice
4 oz Smoked turkey sausage;
- diced
1/2 c Thin sliced celery w/leaves
1/2 c Chopped onion
1/2 c Chopped bell pepper
3 ts Cajun or Creole seasoning
2 cl Garlic; minced
1/8 ts Hot pepper sauce
1 Bay leaf
14 1/2 oz Can diced tomatoes;
- undrained
Chopped green onions; opt
In a large skillet lightly coated with cooking spray,
saute chicken for 2-3 minutes or until chicken is no
longer pink. Stir in the next 10 ingredients. Bring to a
boil. Reduce heat; cover and simmer for 50-60 minutes or
until heated through.
Stir in tomatoes; cover and simmer 10 minutes longer or
until liquid is absorbed and rice is tender. Remove from
the heat; let stand for 5 minutes. Discard bay leaf.
Serve with green onions if desired.
Lynn Desjardins, Atkinson, New Hampshire
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... A menu of less commonly savoured parts (think nether regions.)
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