Needs Seasonings

I grew up eating jambalaya. And my father loves spicy food - so it was always flavorful and a little spicy.

This was not that.

The dish was fine, but it needed seasonings. I ended up adding some cayenne, old bay, and a few other things just to give it flavor.

There is also a lot of chicken. I had some leftover chicken from a dish I had made a while ago. Even with just a partial chicken worth of meat - there was a lot. More chicken than anything else.

The vegetables were all nice. I did sauté the carrots with the onion and celery. I felt they would have been a little to hard adding them at the end.

The parsley gave the dish a little color. It was a little one note.

So, it was a decent dinner - with the spice addition!

RICE AND CHICKEN JAMBALAYA

1/2 Cup Chopped Onion

1 Cup Diced Celery

1/2 Cup Butter

4 Cups Chicken Broth

1 Cup Uncooked Rice

1 1/2 Teaspoons Salt

1/8 Teaspoon pepper

1 Stewing Chicken, Cooked and Diced

1 1/2 Cups Diced Carrots

1 Cup Chopped Parsley

Cook onion and celery in butter until golden brown. Add chicken broth, rice and seasonings. Cover and cook over low heat for 20 minutes. Add chicken and carrots. Cook 15 minutes. Sprinkle with chopped parsley.