Jambalaya #2
Serves:
Ingredients:
1/4
c
Butter
3
Chicken breasts cook cube
1
lb
Shrimp uncooked
1/4
c
Parsley, dried
1/2
c
Sliced celery
1/2
c
Chopped green pepper
1
tb
Soup mix
1/4
ts
Cayenne
1/2
ts
Pepper
1
ts
Salt
1
ts
Basil
1 1/2
c
Long grain rice
28
oz
Can tomatoes
2
Cloves garlic, crushed
1
c
Chopped onion
6
Sliced mushrooms
Method:
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.