Quick Jambalaya

• 14 cup olive oil
• 1 lb boneless skinless chicken breast half
• coarse salt & freshly ground black pepper
• 3 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 1 lb andouille sausage, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 cups chicken stock
• 34 teaspoon Old Bay Seasoning
• 1 (14 ounce) cancrushed tomatoes with juice
• 1 cup long-grain rice

1. Heat oil in a Dutch oven over medium-high heat.
2. Season chicken with salt and pepper.
3. Cook until golden brown, about 5 minutes per side.
4. Cut into 3/4-inch pieces; set aside.
5. Add vegetables to pot.
6. Cook, stirring, 5 minutes.
7. Add sausage; cook 3 minutes.
8. Add garlic; cook 1 minute.
9. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil.
10. Add rice and chicken.
11. Reduce heat; simmer 5 minutes.
12. Cover; remove from heat.
13. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes.
14. Season with salt and pepper.

olive oil, chicken, salt, celery, onion, green bell pepper, andouille sausage, garlic, chicken stock, bay seasoning, tomatoes, longgrain rice

Taken from www.food.com/recipe/quick-jambalaya-429130 (may not work)