| Chicken Jambalaya
3 strips of bacon, coarsely diced
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/2 cup of diced celery
1 20-ounce can of tomatoes
3/4 cup of uncooked rice
2 1/2 cups of cooked, diced chicken
2 teaspoons of salt
1/4 teaspoon of black pepper
1 bay leaf (optional)
2 cups of chicken stock |
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Cook bacon until fairly crisp in large saucepan or electric skillet. Add onion, green pepper, and celery; cook a few minutes longer. Add all remaining ingredients and bring to vigorous boil. Reduce heat as much as possible; cover tightly and simmer for 15 minutes. Remove the bay leaf and serve hot. Serves 10. |
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