Chicken Jambalaya I

Ingredients

• 1  bay leaf 
• 2 tablespoons butter 
• 14.5 ounce canned tomatoes diced canned
• 0.3 cup celery chopped
• 1.5 cups chicken broth 
• 2 cups chicken meat cubed cooked
• 1 teaspoon thyme leaves dried
• 0.5 teaspoon garlic salt 
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon ground pepper black
• 0.3 cup onion chopped
• 0.5 teaspoon pepper sauce hot
• 0.7 cup rice white

Equipment

• frying pan

Directions

1. Melt butter or margarine in a large skillet over medium low heat.
2. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
3. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.