Chicken And Sausage Jambalaya

• 2 tablespoons canola oil
• 1 1/2 cups sausage, cut into slices
• 1 cup red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1 cup yellow bell pepper, finely chopped
• 3 cups onions, finely chopped
• 2 cups celery, finely chopped
• 2 bay leaves
• 2 1/2 cups chicken breasts, chopped
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons jalapeno peppers, finely chopped
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper
• 3 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes (do not drain)
• 1 (15 ounce) can chicken broth
• 1 1/2 cups basmati rice
• 1 cup green onion, thinly sliced

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
3. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
4. Add diced tomatoes and broth, and bring to a boil. Stir in rice.
5. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

canola oil, sausage, red bell pepper, green bell pepper, yellow bell pepper, onions, celery, bay leaves, chicken breasts, salt, basil, oregano, thyme, jalapeno peppers, black pepper, red pepper, garlic, tomatoes, chicken broth, basmati rice, green onion

Taken from www.food.com/recipe/chicken-and-sausage-jambalaya-199894 (may not work)