1 (8oz) pkg. Tony Chachere’s jambalaya mix
1 (6oz) pkg. frozen, cooked chicken breast strips, thawed
1 (11oz) can mexicorn
1 (2.25oz) can chopped black olives
In a lg. pot, combine jambalaya mix & 2 1/4 cups water. Heat to boiling, reduce heat and cook slowly 5 min. Add chopped chicken, sorn & black olives. Heat to boiling, reduce heat & simmer about 20 min. Or threw everything in a dutch oven and cook 30 to 45 min. until water is gone.
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