Poorman'S Jambalaya

• Season Mix
• 4 small whole bay leaves
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon garlic powder
• Remaining Ingredients
• 4 tablespoons butter or 4 tablespoons margarine
• 1 1/2 cups boneless skinless chicken breasts (cut into chunks)
• 2 cups andouille sausages, cut into chunks
• 1 1/2 cups diced onions
• 1 1/2 cups diced celery
• 1 cup green bell pepper, diced
• 1 cup converted rice, uncooked
• 4 cups chicken broth

1. Thoroughly combine season mix ingredients in a small bowl and set aside.
2. In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
3. Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
4. Add onion, celery, bell pepper and season mix.
5. Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
6. Stir in rice and cook 2 minutes, stirring well.
7. Add the chicken broth, stir well.
8. Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
9. Remove bay leaves and serve.
10. NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
11. I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

season, bay leaves, salt, mustard, cayenne pepper, ground cumin, black pepper, thyme, garlic, remaining ingredients, butter, chicken breasts, andouille sausages, onions, celery, green bell pepper, rice, chicken broth

Taken from www.food.com/recipe/poormans-jambalaya-137763 (may not work)