Meat/Jambalaya
| A: | 1 1/2# chicken breasts, cut into 3/4" cubes |
| salt and pepper | |
| 1T oil | |
| B: | 3/4# andouille sausage, cut into 1/4" slices |
| C: | 2 onions, chopped |
| 1 green pepper, chopped | |
| 1C celery, chopped | |
| 2c garlic, minced | |
| D: | 2C uncooked rice |
| red pepper or sauce | |
| 2 1/2C chicken broth | |
| E: | 1C green onions, chopped |
| 2 tomatoes, chopped | |
| 1. | Rub (A) together, cook in oil and brown in deep pan. |
| 2. | Add (B) and cook 3 minutes, then reserve all meat. |
| 3. | Saute (C) in same pan until crisp-tender. |
| 4. | Add (D) and bring to boil, simmer 30 minutes. |
| 5. | Stir in (E) and serve. |
Servings: 4