Chicken Jambalaya
(
Serves 4-6)

1 lb chicken, cut in small pieces
(good way to use up bony parts)
2 T. cooking oil
1 medium onion, cut in small pieces
1 stick celery, chopped fine
1 cup raw rice
2 cups water
1/4 t. thyme
1 T. chopped parsley
A little chopped green onion

Season chicken with salt and cayenne. Put oil and chicken
in a large heavy-bottomed pan, cover and cook over medium
heat for 20 minutes. Reduce heat and cook 10 min. more
Uncover and brown well, add onion and celery, cook about 10 minutes.


Spoon out meat and most of veggies and set aside
To the drippings, add rice and stir to coat well
Add water and 1/2 t. salt, cover and cook over low heat
for 20 minutes. Uncover and add meat mixture and thyme
Cook 15 minutes, stirring occasionally, add parsley and
green onion just before serving.

When the rice is put into the meat mixture raw, it is called jambalaya
When the rice is put in cooked, it is called dressing, Therefore
the above jambalaya can be made into dressing by using cooked rice.


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