My Best-Ever Jambalaya

• 2 tablespoons canola oil
• 1/2 pound fully cooked Spanish chorizo links, sliced
• 2 cups cubed fully cooked ham
• 3/4 pound boneless skinless chicken breasts, cubed
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups chicken broth
• 2 large green peppers, chopped
• 1 large onion, chopped
• 1 tablespoon Cajun seasoning
• 2 teaspoons hot pepper sauce
• 3 cups instant brown rice
• 1/2 pound uncooked medium shrimp, peeled and deveined

1. In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned.
2. Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender.
3. Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.

canola oil, chicken breasts, tomatoes, chicken broth, green peppers, onion, cajun seasoning, hot pepper, instant brown rice, shrimp

Taken from www.tasteofhome.com/recipes/my-best-ever-jambalaya/ (may not work)