Smoky Cajun Jambalaya

• 1 lb andouille sausages or 1 lb Cajun-style sausage
• 4 boneless skinless chicken breast halves
• 2 tablespoons peanut oil
• 1 cup chopped cooked ham
• 2 teaspoons cajun seasoning (I use Tony Chachere's)
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can cajun-style stewed tomatoes, undrained
• 1/2 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 teaspoon hot sauce (I use Tabasco, add to taste)
• 3 cups hot cooked rice
• 1 cup finely chopped green onion

1. Cut sausage into 1/2-inch pieces; cut chicken into 1/2-inch pieces.
2. Cook sausage in oil in a large Dutch oven over medium-high heat 3 minutes or until browned.
3. Add chicken, and cook, stirring constantly, 3 minutes or until browned.
4. Stir in ham, and cook until thoroughly heated.
5. Remove meat mixture, reserving 1 tablespoon drippings in Dutch oven.
6. Return meat mixture to Dutch oven; stir in Cajun seasoning and next 5 ingredients.
7. Cook 5 minutes, stirring constantly.
8. Stir in chicken broth and remaining ingredients; cook, stirring constanly, 2 minutes or until thoroughly heated.

andouille sausages, chicken, peanut oil, ham, cajun seasoning, onion, green bell pepper, celery, garlic, cajunstyle stewed, chicken broth, worcestershire sauce, hot sauce, rice, green onion

Taken from www.food.com/recipe/smoky-cajun-jambalaya-28651 (may not work)