Wednesday, July 22, 2009

Recipes: Easy Jambalaya

A Campbell's soup can recipe provided the inspiration for this recipe, which I frequently prepared in university with whatever leftovers I had on hand. I often used leftover chicken nuggets and breakfast sausages or hotdog weiners for the meat, and whatever leftover or frozen veggies I had on hand, with equally delicious results.

Easy Jambalaya

2 cans Campbell's condensed Vegetable Broth with Onions
1 cup minute rice
1 cup frozen peas
1 tbsp vegetable oil
2 boneless chicken breast halves, cubed
2 stalks celery, chopped
1 cup cooked sausage, diced
1 whole tomato, chopped (or 1/2 can diced tomatoes)
hot pepper sauce & black pepper (to taste)

Cook rice in condensed broth instead of water. Stir in peas, and set aside. Heat oil at medium-high in a large skillet. Add chicken and cook through. Add celery and cook for 2 mins. Drain fat. Reduce heat to low and stir in sausage, tomato, rice mixture, hot pepper sauce, and black pepper. Heat through.

Serves 4.

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