Kosher Jambalaya

• JEW-BALAYA
• 4 tablespoons vegetable oil
• 2 lb. diced, boneless chicken breasts
• 3 polish beef sausages/kielbasa, cut on the bias
• 1 large onion, chopped
• 1 roasted red pepper, chopped
• 2 cloves garlic, chopped
• Small can tomato paste
• Large can diced tomatoes
• 3-4 cups chicken stock
• 1/2 tsp. red pepper flakes
• 1 tsp. cayenne pepper
• 1 tsp. black pepper
• 1 tsp. oregano
• 1 tsp. thyme
• 1 tsp. celery salt
• 1 tsp. kosher salt
• 2 bay leaves
• 2 cups white long-grain rice

1. In a big, heavy pot (think cast-iron), brown diced chicken in oil, salt, pepper, and red pepper flakes. Remove and reserve. Add sausage to pan; brown shortly, remove from pan and reserve with chicken.
2. In same pan, saute onions and garlic. When onions are translucent, add tomato paste and cook until paste gets a darker, burgundy color. Stir in chopped tomatoes and half of chicken stock. Return chicken and sausage to pan.
3. Cook until thick and bubbly.
4. Add all remaining seasonings and rest of stock. Stir in uncooked rice.
5. Now, don't stir anymore. Let it cook several minutes and then "turn": bring the sunken rice back up to the top to redistribute the ingredients. Since we're using a heavy pot, it shouldn't burn. "Turn" two or three more times, and cook with rice a total of 20-30 minutes until liquid is absorbed and rice is palatable.
6. Serve with salad and french bread. Add some Tabasco for a little kick.

vegetable oil, chicken breasts, beef sausageskielbasa, onion, red pepper, garlic, tomato paste, tomatoes, chicken stock, red pepper, cayenne pepper, black pepper, oregano, thyme, celery salt, kosher salt, bay leaves, rice

Taken from www.epicurious.com/recipes/member/views/kosher-jambalaya-1253413 (may not work)