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Jambalaya

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped
3/4 cup chopped green pepper
1 celery rib, chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper

Printed from tasteofhome.com Oct 11, 2008

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Jambalaya cont.

1 pound uncooked medium shrimp, peeled and deveined
2 cups cooked long grain rice

In a large Dutch oven or saucepan, saute the chicken, onion, green
pepper, celery, jalapenos and garlic in oil until chicken is no
longer pink. Add the tomatoes, water, thyme, salt, pepper and
cayenne; bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn
pink. Stir in rice.

Yield: 6 servings.