Chicken and Sausage Jambalaya

• 1 pound Smoked Sausage, Diced
• 1 whole Rotisserie Chicken, Shredded
• 2 cloves Garlic, Chopped
• 1/2 cups Green Onion, Chopped
• 1 cup Green Bell Pepper, Chopped
• 1 can Rotel Tomatoes (10 Oz)
• 1 can Regular Diced Tomatoes
• 3 Tablespoons Tony Chachere's Seasoning, Or To Taste* (See Note)
• 1 cup Long Grain White Rice, Uncooked
• 1- 1/2 cup Water
• 2 Tablespoons Vegetable Oil
• 2 pounds Shrimp, Peeled And Deveined (OPTIONAL!!)

1. Saute sausage in oil for about 3 minutes until browned as much as you like.
2. Add garlic, onion and bell pepper.
3. Cook a few minutes until tender.
4. Add tomatoes, seasoning, rice and water.
5. Stir well and bring to a boil.
6. (At this point, you can add 1 to 2 pounds peeled, deveined shrimp if you want to.)
7. Reduce heat and cover.
8. Simmer over low heat for 25 to 30 minutes until rice is cooked.
9. Remember when you are seasoning with the Tony Chacheres seasoning that you are seasoning the rice, so I am VERY GENEROUS.
10. Of course, we like it spicy at our house.
11. You can taste it before adding the rice, and then add more!
12. Note: I have never measured how much Tony Chacheres Seasoning I use.
13. The amount indicated is just a suggestion.
14. Please season to taste!

sausage, rotisserie chicken, garlic, green onion, green bell pepper, tomatoes, regular diced tomatoes, chachere, grain white rice, water, vegetable oil, shrimp

Taken from tastykitchen.com/recipes/main-courses/chicken-and-sausage-jambalaya/ (may not work)