JAMBALYA

I varied from the recipe a great deal-thus my dish was very tomato-y. We all still loved it!

1/2 C. BUTTER

1 LARGE ONION DICED

1 LARGE GREEN PEPPER DICED

4 STALKS CELERY-DICED

4 PODS GARLIC-DICED

1-6 OU TOMATO PASTE

3 BAY LEAVES

3 t. CREOLE SEASONINGS

4 T. WORCESTERSHIRE

2-28 OU WHOLE PEELED TOMATOES-SQUEEZED TO SHRED

7 C. CHICKEN STOCK

3 C. SAUSAGE SLICED

3 C. COOKED CHICKEN-BITE SIZE

4 C. RICE

SAUTE VEGGIES IN BUTTER UNTIL TENDER

ADD-1 6 OU TOMATO PASTE & BROWN

ADD BAY LEAVES, CREOLE SEASONINGS, WORCESTERSHIRE, TOMATOES, CHICKEN STOCK, MEATS, & RICE

COOK UNTIL RICE IS DONE AND LIQUID ABSORBED. CAREFUL---THIS CAN STICK---WATCH IT AND STIR AS NEEDED