Tuna Jambalaya

Tuna jambalaya.
  • 2 cans (6-1/2 or 7 ounces each) tuna
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, finely chopped
  • 1/4 cup butter or other fat, melted
  • 2 chicken bouillon cubes
  • 1-1/2 cups boiling water
  • 3/4 cup uncooked rice
  • 1 can (1 pound 4 ounces) tomatoes
  • 1/4 teaspoon salt
  • 1 whole bay leaf
  • 1/2 teaspoon crushed thyme
  • Dash cayenne pepper
  • 1/4 cup chopped parsley
  1. Drain tuna.
  2. Break into large pieces.
  3. Cook celery, onion, green pepper and garlic in butter until tender.
  4. Dissolve bouillon cubes in boiling water.
  5. To the vegetable mixture add rice, tomatoes, salt, bay leaf, thyme, cayenne pepper and bouillon.
  6. Simmer for 25 to 30 minutes, or until rice is tender, stirring occasionally.
  7. Add parsley and tuna; heat.
Serves 6.

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