Jambalaya

• 1 1/2 lb. chicken strips
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 Tbsp. vegetable oil
• 3/4 lb. sausage, cut into 1/4-inch slices
• 2 medium onions, chopped
• 1 large green pepper, chopped
• 1 medium tomato, chopped
• 1 c. chopped celery
• 1 clove garlic, minced
• 2 c. uncooked rice
• 2 1/2 c. chicken broth
• 1 c. sliced green onions
• 1/4 to 1/2 tsp. red pepper

1. Season chicken with salt and pepper.
2. Brown in hot oil in large saucepan over high heat; add sausage, cook 2 to 3 minutes. Remove chicken and sausage from saucepan; set aside.
3. Cook onions, green pepper, celery and garlic in same saucepan over medium heat until tender-crisp.
4. Stir in rice, red pepper, broth and reserved chicken and sausage; bring to a boil.
5. Simmer covered 30 minutes. Stir in green onions and tomatoes.
6. Makes 8 servings.

chicken strips, salt, ground black pepper, vegetable oil, sausage, onions, green pepper, tomato, celery, clove garlic, rice, chicken broth, green onions, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427050 (may not work)