Chilihouse Grilled Chicken and Sausage Jambalaya

• olive oil
• 3 boneless skinless chicken breasts
• 1 lb pork sausage
• 2 medium onions
• 1 large green bell pepper
• 3 large tomatoes
• 6 teaspoons bayou blend seasoning
• 10 green onions, cleaned and chopped
• 16 ounces tomato sauce
• 2 cups raw rice
• 3 garlic cloves, minced
• 2 tablespoons butter
• water

1. Preheat grill.
2. Rub chicken with Bayou Blend seasoning.
3. Cut onions, tomatoes, and green pepper in half.
4. Brush with olive oil and sprinkle with Bayou Blend seasoning.
5. Grill chicken, onions tomatoes, pepper and sausage until they have good grill marks and meat has browned on the outside.
6. It's not important that it be completely cooked yet, but the longer everything stays on the grill the more flavor it will have.
7. Watch everything carefully and remove items as they get cooked.
8. The tomatoes will be done quickly.
9. In a large pot melt butter and add garlic.
10. As you remove items from the grill, chop up and add to pot.
11. Cut the meat into bite size pieces and dice the vegetables.
12. Add remaining ingredients to pot and add enough water to cover everything.
13. Simmer until rice is tender.

olive oil, chicken breasts, pork sausage, onions, green bell pepper, tomatoes, seasoning, green onions, tomato sauce, rice, garlic, butter, water

Taken from www.food.com/recipe/chilihouse-grilled-chicken-and-sausage-jambalaya-471085 (may not work)