Jambalaya

• 1/4 lb. spicy sausage, crumbled
• 1/4 lb. boneless chicken breast, diced raw
• 1 medium onion
• 1/2 green pepper, diced
• 1 stalk celery, chopped
• 1 small can chopped clams with juice (liquid saved)
• 1/2 lb. shrimp, peeled and deveined
• 1 (14.5 oz.) can stewed tomatoes, drained (liquid saved)
• 1 c. Uncle Ben's converted rice, uncooked
• 1 clove garlic, crushed
• 1/2 tsp. shrimp steaming spice
• 1 c. water (approximately)

1. Add sausage, chicken, onion, green pepper and celery into a 3-quart saucepan.
2. Saute until onions are transparent and chicken is no longer pink, about 8 minutes.
3. Drain excess fat.
4. Drain clam juice into a 2-cup measuring cup.
5. Add clams to chicken mixture. Drain stewed tomatoes into same measuring cup as clam juice.
6. Add drained tomatoes to pan.
7. Add water to measuring cup with clam and tomato juices to equal 2 cups.
8. Add rice to pan and add 2 cups liquid measured to pan.
9. Bring to a boil, reduce heat, cover and simmer 15 minutes, stirring occasionally.
10. Stir in shrimp; simmer 5 minutes.
11. Remove from heat and let stand, covered, 5 minutes. Serves 4.

sausage, chicken breast, onion, green pepper, celery, with juice, shrimp, tomatoes, uncle ben, clove garlic, shrimp steaming spice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053461 (may not work)