Chicken Jambalaya
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 318. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/3 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tablespoons margarine or butter
- 1 14 1/2-ounce can tomatoes, cut up
- 1 1/2 cups chicken broth
- 2/3 cup long grain rice
- 1 teaspoon dried basil or thyme, crushed
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon bottled hot pepper sauce
- 1 bay leaf
- 2 cups cubed cooked chicken or turkey
Instructions
- In a large skillet cook celery, onion, and green pepper in margarine or butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; cook till heated through. Discard bay leaf.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "chicken jambalaya" by stu_spivack; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/35034346243@N01/5765364367. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.