Delicious Jambalaya

Ingredients:

  • 2 tablespoons margarine or butter
  • 1/4 cup chopped onion
  • 1/3 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups chicken broth
  • 2/3 cup long grain white rice
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon hot sauce
  • 1 bay leaf
  • 2/3 cup diced cooked chicken breast
  • 2/3 cup cooked crumbled Italian sausage
  • 2/3 cup peeled cooked shrimp

Directions:

  1. Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
  2. Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

    3. Chicken and Biscuts

    Ingredients:

    • 1 (16 ounce) package frozen mixed vegetables
    • 2 1/2 cups cubed cooked chicken
    • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
    • 3/4 cup milk
    • 1 1/2 cups shredded Cheddar cheese, divided
    • 8 bacon strips, cooked and crumbled (optional)
    • BISCUITS:
    • 1 1/2 cups biscuit/baking mix
    • 2/3 cup milk
    • 1 (2.8 ounce) can French-fried onions

    Directions:

    1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
    2. Cover and bake at 400 degrees for 15 minutes.
    3. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture.
    4. Make, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.