Chicken jambalaya 1
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion,chopped |
| 1 | cup | Celery,diced |
| ¼ | cup | Butter,margarine,chicken fat |
| 1 | quart | Chicken broth |
| 1 | cup | Rice,uncooked |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 4 | cups | Chicken,cooked,diced |
| 1½ | cup | Carrots,diced |
| 2 | tablespoons | Parsley,minced |
Directions
1. In 2-quart saucepan, cook onion and celery in butter until golden brown.
2. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes.
3. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender.
4. Sprinkle with parsley and serve. From: Michael Orchekowski Date: 25 Mar 94
From: Dale Shipp Date: 09-25-94