Jambalaya

• 3/4 lb Italian sausage, diced (or Chorizo)
• 4 chicken breasts, deboned, skinned and cubed
• 1 tablespoon canola oil
• 1 large Spanish onion, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 large green pepper, chopped
• 1 cup cooked ham, diced
• 1 cup raw shrimp
• 28 ounces stewed tomatoes
• 1/2 teaspoon Tabasco sauce (optional)
• 1 1/2 teaspoons cajun seasoning (such as Tony Chachere's)
• 1 tablespoon Worcestershire sauce
• 1/2 cup chicken broth
• 4 -5 drops liquid smoke (or to taste)
• 3 cups cooked rice

1. Saute chicken and sausages in pan until meat is cooked. Remove from pan and set aside.
2. If there isn't sufficient oil, add a little and saute onions and celery for about 4 minutes.
3. Add garlic and bell pepper and cook for another 3 or 4 minutes.
4. Add cooked meat and remaining ingredients and simmer until shrimp have curled into a tight "C" shape and have turned pink.
5. Serve over hot rice.

italian sausage, chicken breasts, canola oil, spanish onion, celery, garlic, green pepper, shrimp, tomatoes, tabasco sauce, cajun seasoning, worcestershire sauce, chicken broth, liquid smoke, rice

Taken from www.food.com/recipe/jambalaya-412753 (may not work)