Cajun Chicken Jambalaya

Cooking at the Volcano, p. 61

1 large onion, chopped

1 medium green bell pepper, seeded and chopped

2/3 c. chopped celery

1 T. chopped green onions

8 oz. boneless, skinless chicken breast, cut into ¾ inch strips

1-14-1/2 oz. can tomato sauce

2 tsp. dried thyme

½ tsp. Poultry Magic (Paul Prudomme’s)

½ tsp. garlic powder

½ tsp. salt

1 bay leaf

½ tsp. hot sauce (tabasco)

1 c. cooked brown rice

Garlic flavored cooking spray

Saute onion in a large non stick skillet coated with garlic flavored cooking spray, then add bell pepper, celery and green onion. Cook for several minutes, or until vegetables are tender. 

I used an orange bell pepper I had laying around in the fridge. Am I going to Cajun Hell?

Add chicken and cook for 5 minutes. Stir in tomato sauce and all spices. Add rice, bring to boil, then reduce heat, cover and simmer about 10 minutes. 

Boil-in-a-bag rice makes just the right amount you need for this recipe.

Remove bay leaf before serving.

The celery didn't get cooked as well as it could have. That's totally my bad, and it made the texture weird.

My Rating: 3/5 "I guess a lot of the flavor from your standard jambalaya must come from the sausage/ham/shrimp etc., because when those things were gone I hardly recognized the dish. It just kind of tasted like spicy tomato rice without that Louisiana pizzazz the dish is supposed to smack you in the face with. My 1YO liked it, though, and I was happy to let her have all she wanted."