Gulf Coast Jambalaya

• 3 lb. chicken breast
• shrimp
• oysters
• flour with salt and pepper
• 2 c. rice
• 2 tsp. salt
• 2 c. celery
• 2 c. green onions
• 1 c. bell pepper
• 4 c. boiling chicken broth
• 2 cloves minced garlic
• 1/4 tsp. black or red pepper

1. Use chicken, shrimp or oysters and/or a combination.
2. Do not precook shrimp or oysters, but sprinkle chicken with seasoned flour and lightly brown it on all sides using an iron Dutch oven. Drain chicken.
3. Lightly brown the rice in about 4 tablespoons oil, stir constantly with a spatula.
4. Add to rice, the celery, green onions and bell pepper.
5. Saute.
6. Add chicken broth, salt, garlic, pepper and chicken, seafood, etc. to rice mixture.
7. Bake at 375u0b0 for 30 minutes.
8. Fluff rice with a fork.

chicken breast, shrimp, oysters, flour, rice, salt, celery, green onions, bell pepper, boiling chicken broth, garlic, black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318235 (may not work)