Jambalaya

• 6 Tbsp. vegetable oil
• 1 lb. smoked or Cajun sausage, cut into 1/2-inch slices
• 3 1/2 lb. boneless chicken breast or thighs, cut into 2 to 3-inch pieces
• 1 tsp. cayenne pepper
• 3 large celery stalks, thinly sliced
• 2 large onions, coarsely chopped
• 2 large green bell peppers, diced
• 6 garlic cloves, minced
• 1 Tbsp. dried thyme, crumbled
• 3 c. long-grain rice
• 3 (16 oz.) cans Italian plum tomatoes
• 2 (3 1/2 c.) cans chicken stock or canned broth
• 2 c. bottled clam juice
• 1 lb. medium shrimp, peeled and deveined
• Tabasco sauce
• salt
• 1 bunch green onions, thinly sliced

1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
2. Add sausage and saute until brown, about 8 minutes. Transfer sausage to bowl, using a slotted spoon.
3. Reserve sausage drippings.
4. Sprinkle both sides of chicken pieces with cayenne pepper. Add to skillet with sausage drippings.
5. Saute until brown and cooked through, turning occasionally, about 5 minutes. Transfer chicken to bowl with sausage.

vegetable oil, cajun sausage, chicken, cayenne pepper, celery stalks, onions, green bell peppers, garlic, thyme, longgrain rice, italian plum tomatoes, chicken stock, clam juice, shrimp, tabasco sauce, salt, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645096 (may not work)