Clean-Out-The-Freezer Jambalaya

• 2 tablespoons vegetable oil or 2 tablespoons canola oil
• 8 ounces andouille sausages, sliced 1/4-inch thick (about 1-1/2 cups)
• 1 cup cooked chicken (diced or shredded)
• 1 large green bell pepper, diced
• 1 large vidalia onion, diced
• 2 celery ribs, diced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 14 teaspoon cayenne pepper
• 14 teaspoon black pepper
• 1 tablespoon pickled jalapeno pepper, diced (or you can use fresh)
• 4 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes
• 2 34 cups low sodium chicken broth
• 1 12 cups arborio rice
• 4 scallions, thinly sliced

1. In a large Dutch oven, heat oil over medium heat.
2. Add sausage and brown for about 5 minutes, then add pepper, onion, celery, and bay leaves.
3. Saute until golden, then add chicken and saute for another 5 minutes.
4. Add seasonings, jalapeno, and garlic, and saute for an additional 4 minutes, stirring occasionally.
5. Stir in diced tomatoes and cook for another 2 minutes before adding broth.
6. Bring to a boil, then stir in rice.
7. Cover, reduce heat to a simmer, and cook for 20 minutes, or until rice is done.
8. Remove bay leaves and discard, then stir in scallions.

vegetable oil, andouille sausages, chicken, green bell pepper, vidalia onion, celery, bay leaves, salt, basil, oregano, thyme, cayenne pepper, black pepper, jalapeno pepper, garlic, tomatoes, chicken broth, arborio rice, scallions

Taken from www.food.com/recipe/clean-out-the-freezer-jambalaya-512608 (may not work)