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.