Jambalaya - 7

Course : Cajun
Serves: 1
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1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped tomato
2 cloves garlic -- minced
1 piece bay leaf
1/4 teaspoon thyme
2 teaspoons fresh parsley -- minced
1/8 teaspoon freshly ground black pepper
1 dash cayenne pepper
1 cup chicken stock -- made without salt or fat (see stock recipe)
1/2 cup uncooked rice
2 ounces cubed lean chicken -- cooked or raw

Preparation / Directions:

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 stuff 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 a 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.

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