Title: Chicken jambalaya 1
 Categories: Creole, Poultry
      Yield: 8 Servings
 
    1/2 c  Onion,chopped
      1 c  Celery,diced
    1/4 c  Butter,margarine,chicken fat
      1 qt Chicken broth
      1 c  Rice,uncooked
      1 ts Salt
    1/8 ts Black pepper
      4 c  Chicken,cooked,diced
  1 1/2 c  Carrots,diced
      2 tb Parsley,minced
 
  1. In 2-quart saucepan, cook onion and celery in butter until golden
  brown.
  2. Add chicken broth, rice, salt and pepper; cover and cook over low
  heat
       20    minutes.
  3. Add chicken and carrots; cook 15 minutes longer, or until carrots
  are tender.
  4. Sprinkle with parsley and serve.