Title: Chicken Jambalaya
Categories: Main course, Cajun & cre
Yield: 4 Servings

1/3 c Celery; chopped
1/4 c Onion; chopped
1/4 c Green pepper; chopped
2 Cloves garlic; minced
2 tb Butter or margarine
1 cn Tomatoes (14 1/2 oz); cut up
1 1/2 c Chicken broth
2/3 c Long-grain rice
1/2 ts Dried basil and thyme;
-crushed
1 1/2 ts Cajun seasoning
1/4 ts Black and cayenne pepper
1 ts Tabasco sauce
1 Bay leaf
2 c Cooked chicken or turkey;
-cubed

In a large skillet cook celery, onion, garlic and green pepper in butter or
margarine till vegetables are tender. Stir in the undrained tomatoes,
chicken broth, rice, basil, thyme, Cajun seasoning, peppers, Tabasco sauce
and bay leaf. Brink to boiling; reduce heat. Cover and simmer about 20
minutes or till rice is tender. Stir in chicken or turkey; cook till heated
through. Discard bay leaf.

Recipe by: BH&G

Posted to MC-Recipe Digest V1 #779 by Creedenite@aol.com on Sep 12, 1997