Chicken & Andouille Jambalaya

• 13 cups Chopped Celery
• 1 whole Chopped Onion
• 1 whole Chopped Green Bell Pepper
• 2 cloves Minced Garlic
• 2 Tablespoons Olive Oil
• 1 whole Cooked, Cubed Skinless Boneless Chicken Breast (I Coat The Breast In Cajun Seasoning And Bake At 400 degrees F For 18 Minutes)
• 2 cups Chicken Broth
• 1 can (14.5 Oz. Can) Diced Tomatoes, Undrained
• 8 ounces, weight Andouille Or Kielbasa Sausage, Halved Lengthwise And Cut Into 1/2 Inch Slices
• 3/4 cups Uncooked Rice
• 1 teaspoon Dried Thyme
• 1/2 teaspoons Dried Basil
• 1 whole Bay Leaf

1. In a large skillet cook celery, onion, bell pepper and garlic in olive oil until tender.
2. Stir in all other ingredients and bring to a boil and then reduce heat.
3. Cover and simmer for 15 minutes.
4. Remove bay leaf and serve!

celery, onion, green bell pepper, garlic, olive oil, chicken, chicken broth, tomatoes, kielbasa sausage, rice, thyme, dried basil, bay leaf

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