2 chicken bouillon cubes
1 lg. onion, chopped
1 lg. green pepper, seeded and chopped
1 lg. garlic clove, minced
1 celery stalk with leaves, chopped
2 lbs. skinless chicken breasts
3 tbsp. minced parsley
1 tsp. salt-free vegetable seasoning
1 tsp. dried thyme, crushed
2 bay leaves
1/2 to 1 tsp. hot pepper sauce
28 oz. can Italian tomatoes in sauce, chopped
2 1/4 c. water or salt-free chicken broth, defatted
1 1/2 c. brown rice

Place oil in saute pan over medium heat. Add onion, green pepper, garlic and celery and saute for 2 to 3 minutes or until lightly browned. Add chicken and brown lightly for about 5 minutes. Add all remaining ingredients except rice and simmer for 5 minutes.

Add rice, bring to a simmer, cover, and simmer about 40 to 45 minutes, or until rice is tender. Taste and adjust seasonings. Remove bay leaves. A little more hot pepper sauce may be added, for the stouthearted.

To serve: Place jambalaya in heated tureen or casserole and serve with steamed okra and cauliflower. Serves 4 (4 oz. cooked chicken equals 1 serving).