Recipe: Chicken Jambalaya (using canned shrimp, Wesson, 1960's)

CHICKEN JAMBALAYA

1 frying chicken, cut up
1/4 cup Wesson oil
1 green bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 1/2 cups uncooked rice
2 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/4 tsp. Tabasco sauce
3 cups water
1 (5 oz.) can shrimp, drained

Brown chicken in oil in large skillet. Remove.

Cook green pepper, onion, garlic and uncooked rice slowly 5 minutes. Stir often.

Add seasonings, 3 cups water and chicken. Bring to boil, cover, cook over low heat 25 minutes.

Remove cover, fluff rice, add shrimp, cook 5 to 10 minutes longer.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's