Name: Chicken Jambalaya I
Yield: 4
Ingredients: Butter - 2 tablespoons; Chopped celery - ⅓ cup; Chopped onion - ¼ cup; Chopped green bell pepper - ¼ cup; Diced tomatoes - 1 (14.5 ounce) can; Chicken broth - 1 ½ cups; White rice - ⅔ cup; Dried thyme - 1 teaspoon; Garlic salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Hot pepper sauce - ½ teaspoon; Bay leaf - 1; Cooked, cubed chicken meat - 2 cups

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Ingredients for - Chicken Jambalaya I

1. Butter - 2 tablespoons

2. Chopped celery - ⅓ cup

3. Chopped onion - ¼ cup

4. Chopped green bell pepper - ¼ cup

5. Diced tomatoes - 1 (14.5 ounce) can

6. Chicken broth - 1 ½ cups

7. White rice - ⅔ cup

8. Dried thyme - 1 teaspoon

9. Garlic salt - ½ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Hot pepper sauce - ½ teaspoon

12. Bay leaf - 1

13. Cooked, cubed chicken meat - 2 cups

How to cook deliciously - Chicken Jambalaya I

1. Stage

Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.

2. Stage

Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.