Americanby Wikibooks CookbookJambalaya ICook1 hTotal1 hServes3Keep screen onSaveShareIngredients1 bay leaf½ teaspoon savory½ teaspoon salt1 teaspoon dried basil1 teaspoon thyme1½ teaspoons cumin⅓ cup chopped celery½ tablespoon butter14.5 ounces (411 g) canned tomatoes, diced or torn apart⅔ cup long-grain rice1½ cups chicken broth2 cups cooked and chopped turkey or chicken1 small can of sliced mushrooms (optional), drainedStepsStep-by-step0 of 6 done1Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.2Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.3Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.4Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.5Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.6Discard the bay leaf.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
