Meats and Sausages
Tuna Jambalaya
Tuna jambalaya.
Ingredients
- 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
Instructions
- Drain tuna.
- Break into large pieces.
- Cook celery, onion, green pepper and garlic in butter until tender.
- Dissolve bouillon cubes in boiling water.
- To the vegetable mixture add rice, tomatoes, salt, bay leaf, thyme, cayenne pepper and bouillon.
- Simmer for 25 to 30 minutes, or until rice is tender, stirring occasionally.
- Add parsley and tuna; heat.
Notes
Serves 6.
