Creole Chicken Jambalaya(Serves 8)

• 1/2 c. olive oil
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 (3 lb.) chicken, cut into 8 pieces
• 1/2 lb. cooked ham, cubed
• 1/2 lb. kielbasa, cut into 1/2-inch slices
• 1 (16 oz.) can tomatoes, cut into pieces (undrained)
• 1 (6 oz.) can tomato paste
• 1 tsp. salt
• 1 3/4 c. uncooked rice
• 1/2 c. water
• 3/4 tsp. Tabasco sauce
• 6 green onions, chopped

1. In large saucepot or Dutch oven, heat oil.
2. Add onions, green onions and peppers.
3. Cook 10 minutes or until tender.
4. Add chicken and brown on all sides, about 10 minutes.
5. Add ham, sausage, tomatoes, tomato paste and salt.
6. Cover and simmer 10 minutes.
7. Stir in rice.
8. Add water and cover.
9. Simmer 1 hour or until chicken is done.
10. Stir frequently.
11. Add additional water if rice begins to stick to bottom of pan.
12. Before serving, stir in Tabasco sauce.

olive oil, onions, green peppers, chicken, kielbasa, tomatoes, tomato paste, salt, rice, water, tabasco sauce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035682 (may not work)