Jambalaya - 7

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/2 cup	31g / 1.1oz	Chopped tomato
2		Garlic - minced
1		Bay leaf
1/4 teaspoon	1.3ml	Thyme
2 teaspoons	10ml	Fresh parsley - minced
1/8 teaspoon	0.6ml	Freshly ground black pepper
1		Cayenne pepper
1 cup	237ml	Chicken stock - made without salt or fat (see stock recipe)
1/2 cup	80g / 2.8oz	Uncooked rice
2 oz	56g	Cubed lean chicken - cooked or raw

Recipe Instructions

Heat a saucepan and add the onion and bell pepper. Using a wooden spoon, stir them over medium heat until they begin to color while you scrape the sides and bottom of the pan to be sure that nothing sticks and burns. Add the tomato, garlic, herbs, and seasonings and stuff together.

Add the stock and bring to a boil. Add the rice and chicken and bring to a simmer. Cover and simmer gently for 20 minutes, then uncover and let the Jambalaya dry out a bit. Fluff up the Jambalaya with a fork and serve.

NOTES: Different rices will vary this dish. Experiment. It is not necessary that each grain be separate. Jambalaya, by the nature of its cooking process, may be somewhat sticky and perhaps a better dish for it.

VARIATION: Jambalaya can be made with shrimp, lean turkey sausage, smoked chicken, or smoked turkey. Just remember to keep it light.

Source:
La Bouche Creole by Leon Soniat

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