Chicken and Smoked Sausage Jambalaya

• 2 pounds Smoked Sausage
• 1 whole Store Bought Rotisserie Chicken
• 13 cups Cooking Oil
• 3 cups Chopped Onion
• 1- 1/2 cup Chopped Bell Pepper
• 1 cup Chopped Celery
• 1 teaspoon Salt
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Black Pepper
• 2 teaspoons Minced Garlic
• 1 teaspoon Sugar
• 1/2 Tablespoons Cajun Seasoning (I Used Tony Chachere's)
• 1 Tablespoon Worcestershire Sauce
• 1 cup Chopped Green Onion
• 3 cups Rice
• 32 ounces, fluid Beef Stock
• 1/2 cups Water

1. Cut smoked sausage in small round, bite-sized pieces and pull chicken from the bone and set aside.
2. In a large, heavy pot, heat oil and saute onion, bell pepper and celery with salt and red and black peppers until soft, about 5 minutes.
3. Add garlic and cook another 2 minutes.
4. Add all other ingredients except sausage and chicken and bring to a boil.
5. In a separate pan, brown the sausage over medium heat and then add to your original vegetable and rice mixture.
6. Cook covered approximately 15 minutes, stirring frequently.
7. Taste to ensure rice is done.
8. If you need to add a little more water to keep it from sticking, thats fine.
9. Once desired doneness is reached, stir in the chicken and turn off the heat.
10. Serve warm with hush puppies.

sausage, chicken, cooking oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, garlic, sugar, cajun seasoning, worcestershire sauce, green onion, rice, fluid beef, water

Taken from tastykitchen.com/recipes/main-courses/chicken-and-smoked-sausage-jambalaya/ (may not work)