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Categories: Kwanzaa, Make ahead
Type: Soups and Stews

There's a little bit of everything in this recipe. Jambalaya is almost as much fun to say as it is to eat!

Serves: Serves: 6


  • 2 (14 1/2-ounce) cans nonfat chicken broth, divided
  • 1 1/2 teaspoon minced garlic
  • 3/4 cup chopped onion
  • 1 1/2 cups sliced celery
  • 16-ounce can of diced tomatoes with roasted garlic
  • 2 cups cooked low-fat chicken breast cuts
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon dried chervil
  • 2 to 3 drops Tabasco sauce
  • 3 cups cooked white rice

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  1. Spray large soup pot or Dutch oven with cooking spray.
  2. Pour 1/4 cup chicken broth into pot and heat over medium-high heat. Add garlic, onion and celery to pot; cook, stirring frequently, until vegetables are tender.
  3. Add remaining broth and tomatoes; bring to a boil over high heat.
  4. Reduce heat to low, cover and simmer 30 to 35 minutes.
  5. Add chicken, Worcestershire sauce, pepper, parsley, tarragon, chives, chervil and Tabasco sauce; cook over medium-low heat until heated through, 10 to 15 minutes.
  6. Serve jambalaya over cooked rice.
  7. Jambalaya can be frozen and reheated; cook rice just before serving or add leftover cooked rice to stew while reheating.
  • One bottle of Tabasco sauce should last a long, long time. A 2-ounce bottle contains at least 720 drops of sauce.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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