Racin' Cajun Chicken Jambalaya

• 12 cups cooked chicken, diced, skin removed
• 38 cup butter
• 34 cup onion, chopped
• 6 garlic cloves, minced
• 34 cup celery, chopped
• 34 cup bell pepper, chopped
• 3 (8 ounce) cans whole tomatoes, crushed
• 2 14 cups long-grain rice
• 1 12 teaspoons dried thyme
• 1 12 teaspoons dried basil
• 5 teaspoons cajun spices
• 1 teaspoon cayenne pepper
• 34 teaspoon black pepper
• 4 12 cups chicken broth
• 1 tablespoon Tabasco sauce
• 3 bay leaves

1. Melt butter in a large skillet.
2. Saute the onion, garlic, celery and bell pepper until tender.
3. Add canned, crushed, tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, chicken, Tabasco and bay leaf.
4. Bring to a boil, then reduce heat to a simmer for 75 minutes then add rice.
5. Cook until rice is tender.

chicken, butter, onion, garlic, celery, bell pepper, tomatoes, longgrain rice, thyme, basil, cajun spices, cayenne pepper, black pepper, chicken broth, tabasco sauce, bay leaves

Taken from www.food.com/recipe/racin-cajun-chicken-jambalaya-386572 (may not work)