Post by April B. on Feb 26, 2003 8:41:17 GMT -6
Cajun Chicken Jambalaya
4 Servings
Serving Size is 2 cups
2 tbsp. butter
1/4 c. onion, chopped
2 cloves garlic, diced
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
1 can whole tomatoes
3/4 tsp. thyme, dried
3/4 tsp. basil, dried
1 & ½ tsp. Cajun Spices
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 tsp. Tabasco
1 bay leaf
2 c. cooked chicken, diced, skin removed
Melt butter in a large frying pan or skillet.
Saute the onion, garlic, celery and bell pepper until tender.
Add tomatoes and their liquid, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Tabasco and bay leaf.
Bring to a boil then reduce heat to a simmer 15 to 20 minutes.
Add chicken and cook until hot throughout.
Serve over rice
4 Servings
Serving Size is 2 cups
2 tbsp. butter
1/4 c. onion, chopped
2 cloves garlic, diced
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
1 can whole tomatoes
3/4 tsp. thyme, dried
3/4 tsp. basil, dried
1 & ½ tsp. Cajun Spices
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 tsp. Tabasco
1 bay leaf
2 c. cooked chicken, diced, skin removed
Melt butter in a large frying pan or skillet.
Saute the onion, garlic, celery and bell pepper until tender.
Add tomatoes and their liquid, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Tabasco and bay leaf.
Bring to a boil then reduce heat to a simmer 15 to 20 minutes.
Add chicken and cook until hot throughout.
Serve over rice
