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
- Spray large soup pot or Dutch oven with cooking spray.
- 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.
- Add remaining broth and tomatoes; bring to a boil over high heat.
- Reduce heat to low, cover and simmer 30 to 35 minutes.
- Add chicken, Worcestershire sauce, pepper, parsley, tarragon, chives, chervil and Tabasco sauce; cook over medium-low heat until heated through, 10 to 15 minutes.
- Serve jambalaya over cooked rice.
- 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 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.