TLC Cooking "Jambalaya"

Jambalaya

by the Editors of Publications International, Ltd.

Jambalaya

YIELD Makes 4 servings
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In Italian, orzo means "barley," but it is actually a tiny, rice-shaped pasta. It is ideal for soups and wonderful when served as a substitute for rice, as it is in this spicy dish.

INGREDIENTS

2	teaspoons vegetable oil
4	ounces smoked chicken, cubed
1‑1/2	cups chopped green bell pepper
1‑1/4	cups chopped celery
1	cup chopped onion
3	cloves garlic, minced
1	can (16 ounces) no-salt-added tomatoes, cut up
2	bay leaves
1/2	teaspoon dried thyme leaves
1/4	teaspoon dry mustard
1/4	teaspoon black pepper
3	to 5 dashes hot pepper sauce
1	cup uncooked orzo pasta
1	can (15.5 ounces) red kidney beans, rinsed and drained
1/4	cup thinly sliced green onions

PREPARATION:

Heat oil in large nonstick saucepan over medium-high heat. Add chicken and cook until lightly browned, about 2 minutes. Add bell pepper, celery, onion and garlic. Cook, stirring frequently, 5 minutes or until vegetables are tender.
Add tomatoes, bay leaves, thyme, mustard, black pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer 10 minutes or until slightly thickened. Remove bay leaves.
Cook pasta according to package directions, omitting salt. Drain, but do not rinse.
Stir beans into tomato mixture. Cook 5 minutes or until heated through.
Spoon approximately 1/2 cup pasta into individual bowls. Spoon jambalaya over pasta. Sprinkle with green onions. Garnish as desired.

This recipe appears in: Southern

NUTRITIONAL INFORMATION: