Jambalaya

Serving Size : 4

4 ounces cubed tasso
2 skinned boned chicken breast halves, cubed
2 tablespoons olive oil
4 chopped celery stalks
1 medium chopped onion
1 chopped green bell pepper
1 (10 1/2 oz) can condensed chicken broth
1 (14 1/2 oz) can diced tomatoes, undrained
2 cups uncooked quick-cooking rice

Saute tasso and chicken in hot oil in a large skillet over medium-high heat 3 to
5 minutes or until chicken is done. Remove with a slotted spoon, and reserve
drippings in skillet. Add celery, onion, and bell pepper to reserved drippings;
saute until tender. Add chicken broth and diced tomatoes; simmer 15 minutes.
Add rice, tasso, and chicken. Remove from heat. Cover and let stand 5 minutes
or until liquid is absorbed.
Comments: If tasso isn't available, substitute smoked ham and 1 tablespoon
Cajun seasoning.

Source: "Southern Living Magazine, date unknown"
By: " Joe Comiskey - Mad's Recipe Emporium"
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Per Serving (excluding unknown items): 78 Calories; 7g Fat (76.0% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
1mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

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