Jambalaya

 Jambalaya

3 Tbsp. oil

1 1/4 lbs. chicken, diced

salt & pepper, to taste

12 oz. smoked sausage, sliced

1 large onion, chopped

2 stalks celery, diced

1 green pepper, diced

4 cloves garlic, minced

2 cups uncooked rice

1 bay leaf

1 tsp. paprika

1 1/4 tsp. Cajun/Creole seasoning

1 tsp. Worcestershire sauce

1 can (14 oz) diced tomatoes, undrained

4 cups chicken broth

1. In a skillet, heat 2 Tbsp. oil. Brown the chicken. Season with salt & pepper - 8 minutes. Add the smoked sausage and saute for about 2 minutes. Remove to a bowl.

2. In 1 Tbsp. of oil saute the onion, celery, green pepper and garlic - about 5 minutes. Season with the Cajun seasoning. Cook another minutes.

3. Put the meat and vegetables in a Dutch oven. Add the rice, bay leaf, paprika, Worcestershire sauce and tomatoes. Stir well.

4. Pour in the broth. Bring to a boil. Reduce to a simmer. Cook for 20 minutes or until rice is done.

Serves 10

*You can add cooked shrimp when the rice is done. Put it in long enough to heat it.