Chicken & Sausage Jambalaya

• 12 lb bacon
• 1 large onion (diced)
• 1 bell pepper (diced)
• 2 stalks celery (chopped)
• 1 lb chicken tenders (cut in 1-inch pieces)
• 8 cups water
• 3 tablespoons chicken bouillon powder
• 12 cup parsley
• 1 tablespoon creole seasoning
• 14 ounces smoked sausage (sliced)
• 2 tablespoons Kitchen Bouquet
• 1 teaspoon cayenne pepper (optional)
• 4 cups rice (uncooked)

1. In large dutch oven fry bacon until crisp.
2. Remove bacon and set aside.
3. Saute onion, bell pepper, and celery in bacon grease until veggies are tender.
4. Add chicken, water, bouillon, parsley, and creole seasoning and bring to a boil.
5. Meanwhile, brown sliced sausage in frying pan.
6. Crumble reserved bacon and add with sausage, parsley, Kitchen Bouquet, (and cayenne pepper if desired) to boiling mixture.
7. Add rice and bring to a boil once more.
8. Reduce heat, cover, and simmer for 20-30 minutes or until rice is tender.
9. Add more creole seasoning to taste if desired.
10. You can also add seafood if you'd like.
11. It's great with about 1 lb of crawfish added!

bacon, onion, bell pepper, stalks celery, chicken tenders, water, chicken bouillon powder, parsley, creole seasoning, sausage, kitchen, cayenne pepper, rice

Taken from www.food.com/recipe/chicken-sausage-jambalaya-281967 (may not work)