Heather's Jambalaya

2 boneless skinless chicken breasts
1 T parsley
1 tsp dried cilantro
1 tsp paparika
2 T garlic
2 bay leaves
S&P
1 large chicken bullion
5 cups water

Add the above ingredients to a oven safe stock pot. Bring to a boil and then turn down and simmer for 25 to 30 minutes with a lid on. Turn off and remove from heat. Drain the chicken into a bowl and strain the stock. Set aside for later.

1 green bell pepper - chopped
3-4 stalks of celery - cleaned and chopped
1 onion - chopped
1 T garlic
1 tsp liquid Swamp Fire
1 T parsley
1 T dried cilantro
S&P
1 tsp Tony Chachere's (cajun seasoning)
1 pkg Turkey Keilbasa - sliced
Chicken
1 1/2 c white rice
3 -4 c Stock

Saute: green peppers, celery, onion, garlic and all spices for about 5 minutes. Add the keilbasa and brown - about another 5 to 10 minutes. Then add the chicken and stir. Add the rice and 3 cups of stock. Bring to a boil and then bake at 350 for 1 hour. Check at 30 minutes and stir so it doesn't stick.

** You can use any type of sausage and leftover chicken is good **

Chicken & Rice Soup

64 oz Homemade Stock (1/2 Vegetable & 1/2 Chicken)
1 cup Brown Rice
5 carrots - peeled and chopped
5 celery stalks - cleaned and chopped
Left over Shredded Chicken
2 tbsp Butter
2 tbsp minced garlic
1 tsp paprika
1 tsp crushed red pepper
1 tsp dried cilantro
1 tsp onion powder
1 tsp dried parsley
S&P

Melt butter and add carrots, celery and garlic. Add all spices. Mix together. Add all the stock and bring to a boil. Then add shredded chicken and rice and S&P. Stir and cook on low with a lid for about 1 hour or until brown rice is done. Stir & Serve.

** You can use one BOX of each chicken stock and vegetable stock if you don't have any homemade. **