Chicken Jambalaya

• 3/4 pound andouille or other smoked sausage
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper, divided
• 1 teaspoon minced garlic
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon dried whole oregano
• 1/2 teaspoon dried whole thyme
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 3 cups canned crushed tomato
• 3 cups canned ready-to-serve chicken broth
• 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces
• 2 cups converted rice, uncooked
• 1/4 cup sliced green onions

1. Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
2. Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender. Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

andouille, onion, celery, green pepper, garlic, butter, salt, mustard, oregano, thyme, ground white pepper, freshly ground black pepper, ground red pepper, tomato, chicken broth, rice, green onions

Taken from www.myrecipes.com/recipe/chicken-jambalaya (may not work)