Title: Jambalaya
Categories: Cajun Poultry
Yield: 6 Servings
| 1/4 | c | Butter |
| 2 | | Cloves garlic, crushed |
| 1 1/2 | c | Long grain rice |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne |
| 1/2 | c | Chopped green pepper |
| 1/4 | c | Parsley, dried |
| 3 | | Chicken breasts cook cube |
| 1 | c | Chopped onion |
| 28 | oz | Can tomatoes |
| 1 | ts | Basil |
| 1/2 | ts | Pepper |
| 1 | tb | Soup mix |
| 1/2 | c | Sliced celery |
| 1 | lb | Shrimp uncooked |
| 6 | | Sliced mushrooms |
Heat butter in tight, fully covered saucepan. Add onion and garlic, cook
over low heat for 5 minutes. Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix.
Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If
necessary, add a little water or tomatoe juice and cook for another 5
minutes. Transfer to a casserole dish and add shrimp, chicken and juices,
sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes
350 degrees F till shrimp are cooked, but not overdone.