Teardrops n Tiny Travel Trailers

Jazzy Jambalaya

14 servings

Chicken breast, boneless, skinless 1 pound
Turkey ham or Kielbasa 1 pound
Celery, stalks 2, sliced
Onions, chopped 1
Green onion, chopped 1 small bunches
Green bell pepper, chopped 1 medium
Sweet potato, cubed 1 ¼ cup
Okra, sliced 1 – 16-ounce bag frozen or fresh
Diced tomato, canned 1 – 14.5-ounce can
Brown rice, dry 2 cups
Water 8 cups, add more if jambalaya gets to thick
1 can of Chicken broth
Cayenne pepper 3 teaspoons
Garlic powder 1 Tablespoon
Tomato sauce 8 oz.

Directions

1. Cut chicken into bite-sized cubes.

2. Spray a large-size pan or DO with non-stick cooking spray. Brown chicken over medium heat and remove from pan.

3. Add celery, onion, green onions, green pepper, to same pot and cook over medium heat for 10 minutes.

4. Return chicken to the pot. Add tomatoes, okra, sweet potato, rice, water, chicken broth, garlic powder and cayenne pepper. Bring to a boil.

5. Cover, reduce heat, and let simmer for about 50 minutes (instant brown rice will require a different cook time).