Jambalaya

• 1 lb boneless skinless chicken breast
• 1 lb hot Italian sausage
• 1 red bell pepper
• 1 green bell pepper
• 1 12 cups sweet onions
• 1 (14 1/2 ounce) chicken broth
• 18 cup chicken base
• 2 (14 1/2 ounce) stewed tomatoes
• 1 (14 1/2 ounce) canned tomatoes
• 1 teaspoon Tabasco sauce
• 1 tablespoon salt
• 1 (14 ounce) bag frozen corn
• 1 (14 ounce) Italian cut green beans
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) package zatarain's jambalaya mix
• 12 cup water
• 1 (8 ounce) can tomato sauce

1. Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
2. Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
3. Add the chicken broth and the chicken bouillon.
4. Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
5. Simmer 3 hours (crockpot works good for this).
6. After simmering, add the corn, beans, and the Worcestershire sauce.
7. Last add the package rice mix with 1/2 of the seasoning packet--or if you like it really hot, put the whole seasoning packet, but I do not like it that hot.
8. Cook until the rice is tender.
9. Mm mm good.

chicken breast, hot italian sausage, red bell pepper, green bell pepper, sweet onions, chicken broth, chicken base, tomatoes, tomatoes, tabasco sauce, salt, corn, italian, worcestershire sauce, water, tomato sauce

Taken from www.food.com/recipe/jambalaya-120099 (may not work)