Louisiana Jambalaya

• 3 lb. chicken, boiled and deboned
• 3 c. diced onions
• 1 1/2 c. diced celery
• 1 c. diced green pepper
• 1 can Ro-Tel tomatoes
• 1 lb. hot smoked sausage
• 4 c. chicken stock
• 1 small can mushrooms
• 1 tsp. black pepper
• 1/2 tsp. red pepper
• 1/2 c. chopped green onions
• 2 c. long grain rice, raw
• 1 tsp. salt

1. Thinly slice the sausage and slowly brown in large heavy saucepan.
2. Take out sausage and saute onions, celery and green pepper.
3. Add tomatoes and cook until it looks mushy.
4. Add sausage back and cook 20 minutes.
5. Add diced chicken, stock, mushrooms, black pepper, salt and red pepper and cook for 20 minutes.
6. Add green onion and rice and cook slowly, covered, for 45 minutes.

chicken, onions, celery, green pepper, rotel tomatoes, sausage, chicken stock, mushrooms, black pepper, red pepper, green onions, long grain rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=223204 (may not work)