From Paulette Vickery's Recipe Collection
Jambalaya
main dish, meats, poultry
2 tablespoon oil
3/4 lb cubed chicken
1/4 lb ham, diced
1 can stewed tomatoes, 16oz
1 1/2 cup water
1 pkg vegetable soup mix
1/4 teaspoon cayeen pepper
1 cup raw rice
Heat oil in a skillet over medium heat. Add chicken and ham, and cook 3 minutes. Remove from skillet. Add stewed tomatoes, water, soup mix, and cayeen pepper. Bring to a boil, then stir in rice. Reduce heat, and simmer covered, 15 minutes. Stir in chicken and ham. Cook an additional 5 minutes. Serve hot.
Yield: 4 servings
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