Chicken And Sausage Jambalaya

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breast halves cut in 1-inch cubes
• 1 pound andouille sausage sliced 1/4-inch thick
• 1 red onion medium, chopped
• 1 green bell pepper medium, chopped
• 1 rib celery chopped
• 1 medium tomato chopped
• 2 tablespoons cajun seasoning McCormick GourmetTM
• 2 bay leaves McCormick GourmetTM Organic, Turkish
• 1 cup long grain rice
• 1 3/4 cups chicken stock Kitchen Basics(R) Original

1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet
2. Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato, Cajun seasoning and bay leaves
3. Return chicken and sausage to skillet. Add rice and stock; bring to boil. Reduce heat to low; cover and cook 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving

vegetable oil, chicken, sausage, red onion, green bell pepper, celery, tomato, cajun seasoning mccormick, bay leaves, long grain rice, chicken stock kitchen basics

Taken from www.yummly.com/recipe/Chicken-and-Sausage-Jambalaya-2041012 (may not work)