Santa's Chicken Jambalaya

• 2 cups chopped onions
• 1 chopped green pepper
• 3 chopped celery ribs
• 6 sliced garlic cloves
• 1 lb boneless skinless chicken
• 1 lb andouille sausage
• 2 cups white rice, uncooked
• 1 (14 1/2 ounce) can diced tomatoes
• 24 ounces chicken broth
• 12 teaspoon black pepper
• 14 teaspoon cayenne pepper
• 12 teaspoon salt
• 12 green onions
• 12 cup Italian parsley, chopped
• 3 tablespoons vegetable oil

1. In heavy 8 quart Dutch oven, heat oil over medium heat.
2. Add bell pepper and celery.
3. When they start to wilt, add onions and garlic.
4. Saute until transparent, about 5 minutes.
5. Add chicken, cook stirring occasionally.
6. Add sausage and rice.
7. Cook, stirring constantly until rice is light golden-brown, about 8 minutes.
8. Add tomatoes, stir.
9. Cook 2 minutes.
10. Stir in broth.
11. Add seasonings.
12. Bring to a boil, reduce heat.
13. Cover and simmer until rice is tender and no liquid remains, about 45 minutes.
14. Taste for seasoning, adjust if necessary.
15. Add chopped green onions and parsley.
16. Cover and cook for 5 minutes.
17. Serve hot.

onions, green pepper, celery ribs, garlic, chicken, andouille sausage, white rice, tomatoes, chicken broth, black pepper, cayenne pepper, salt, green onions, italian parsley, vegetable oil

Taken from www.food.com/recipe/santas-chicken-jambalaya-507228 (may not work)