Yield: 2 Servings
|½ cup||Onion - chopped|
|¼ cup||Green pepper - chopped|
|½ cup||Tomato - chopped|
|2||Clove garlic - minced|
|2 teaspoons||Parsley - fresh, minced|
|⅛ teaspoon||Freshly ground black pepper Pinch cayenne|
|1 cup||Chicken stock - made without salt or fat|
|½ cup||Rice - uncooked|
|2 ounces||Chicken - lean, cubed, cooked or raw|
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 stir 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 the 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: Louisiana Light by Roy Guste From: Michelle Bass Date: 29 Jan 94