Spicy Jambalaya
1/2 pound boned chicken breasts, cut into pieces
2 tablespoons butter or margarine
12 oz. Polish sausage (Kielbasa), sliced
1 small green pepper, diced
1 small onion, diced
1 stalk celery, diced
14-1/2 oz. can stewed tomatoes
1/2 cup water
1-1/2 cups instant rice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley (optional)
Directions
In a large skillet, cook chicken, stirring frequently, in hot butter until chicken is lightly browned. Add in the sausage, green pepper, onion and the celery. Cook for 5 minutes or until the vegetables are just tender.
Add in the tomatoes and the water. Bring to a full boil.
Add in the rice, salt and the hot pepper sauce, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle parsley on top.
Makes 4 servings.