Jambalaya I

• 1 bay leaf
• ½ teaspoon savory
• ½ teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon thyme
• 1½ teaspoons cumin
• ⅓ cup chopped celery
• ½ tablespoon butter
• 14.5 ounces (411 g) canned tomatoes, diced or torn apart
• ⅔ cup long-grain rice
• 1½ cups chicken broth
• 2 cups cooked and chopped turkey or chicken
• 1 small can of sliced mushrooms (optional), drained

Ingredients for 3 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.

2. 2

   Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.

3. 3

   Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.

   Stovetop
4. 4

   Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.

5. 5

   Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.

   Stovetop
6. 6

   Discard the bay leaf.