Chicken Jambalaya

The night Tiffany cooked at the beach, she made Chicken Jambalaya, salad, bread and Blueberry Surprise.

I'll post the Blueberry Surprise recipe later today, but for now, I wanted to give you the jambalaya recipe. I'll go ahead and tell you that it's more complicated than anything I'd ever make. Read: It contains more than six ingredients. But it gets rave reviews, so if you're a more confident cook than I, give it your best shot.

Chicken Jambalaya

vegetable cooking spray
2 tsp. vegetable oil
3/4 c. coarsely chopped lean cooked ham (about 1/4 lb.)
3/4 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, minced
2 c. caned low-sodium chicken broth
1 14-ounce can no-salt-added stewed tomatoes, undrained and chopped
2 c. chopped cooked chicken
2/3 c. long grain rice, uncooked
1 bay leaf
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/2 tsp. hot sauce
1/4 tsp. salt
1/4 tsp. pepper

*In the cookbook, Tiff made a note that she makes "x5" of this for the beach. That's to feed 25 people. So I guess what's here will feed maybe 4-5.

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add ham, green pepper, onion, celery and garlic; saute 5 minutes.

Stir in chicken broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Uncover and cook 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally.

Remove and discard bay leaf.