Jambalaya

Jambalaya

INGREDIENTS:

Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 large boneless chicken breast
1 Tbsp oil

Read more at http://www.plainchicken.com/2010/02/jambalaya.html#8IshLVB69rYhEfO8.99

• Jambalaya Mix, recipe follows 

• 2 1/2 cups water 

• 1 (14-ounce) can diced tomatoes 

• 1 (8-ounce) can tomato sauce 

• 1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices 

• 1 large boneless chicken breast

• 1 Tbsp oil

HOW to : 

In a Dutch oven, heat oil and add chicken.  Cook until chicken is no longer pink.  Add jambalaya mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20-25 minutes.

Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Read more at http://www.plainchicken.com/2010/02/jambalaya.html#8IshLVB69rYhEfO8.99

• Jambalaya Mix: 

• 1 cup long-grain rice 

• 3 tablespoons dried minced onion 

• 1 tablespoon dried parsley flakes 

• 1 tablespoon beef bouillon granules 

• 1/2 teaspoon dried thyme leaves 

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper 

• 1/4 teaspoon salt 

HOW TO :

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.

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