New Orleans Jambalaya

• olive oil
• 1 pound andouille sausage (can use more)
• 4 large pieces of chicken
• 1 clove minced fresh garlic
• 1 medium onion
• 1 red pepper
• 1 green pepper
• 4-5 large stalks of celery
• 3 cups of chicken stock
• 2 cups long grain brown rice (raw)
• 14.5 ounce can of diced tomatoes
• dash of red wine

1. Slice and quarter sausage. In a large skillet or wok saute sausage in 1/4 cup of oil. Remove and put into a large heavy pot (a Le Creuset is ideal). Cut chicken into bite sized pieces rub a little oil, salt, pepper, and cayenne pepper into the meat. Brown in drippings in skillet, once cooked remove from skillet and place in large pot with sausage. Next, saute garlic, onion, celery, and peppers in skillet and place in large pot when done. Add cayenne pepper to taste.
2. Open can of tomatoes and use lid to squeeze out as much juice as possible into measuring cup and add remaining tomatoes into pot. Add chicken stock to tomato juice for a total of 3 cups of liquid. Add liquid to pot and bring to a boil. Add a few dashes of red wine to taste (optional). At this point reduce cover and reduce heat to simmer. Cook for 35-40 minutes without peeking. Uncover and stir until rice is fully cooked (about 5 minutes).

olive oil, sausage, chicken, fresh garlic, onion, red pepper, green pepper, stalks of celery, chicken, long grain brown rice, tomatoes, red wine

Taken from www.epicurious.com/recipes/member/views/new-orleans-jambalaya-50065942 (may not work)