Brent's Jambalaya

• 2 tbsp olive oil
• 1 lb Andouille sausage (or smoked sausage) cut into 1/4 inch pieces
• 1/2 lb Tasso (or ham) diced
• 1 lb chicken breast cut into 1/2 inch pieces
• 1 medium yellow onion
• 1 stalk celery
• 1 green pepper, cored
• 2 garlic clove peeled
• 1 tomato, cored
• 1 tsp thyme
• 1 tbsp chili powder
• 1 cup uncooked long grain rice
• 2 cup chicken stock

1. Preheat oven to 400.
2. Mix tomato, onion, celery, green pepper and garlic and in a blender or food processor (I have found it easiest to put the tomato in first and add one ingredient at a time).
3. Using a large, heavy, ovenproof pan (that has a lid), cook the sausage in the olive oil until almost done.
4. Drain off most of the fat and oil.
5. Add the ham and chicken, and cook until chicken is just cooked through.
6. Add the blended vegetables and saute until vegetables start to cook down (about 10 minutes).
7. Add thyme, chili powder and chicken stock and simmer for 10 more minutes.
8. Stir in the rice and hot sauce.
9. Cover and bake for 20 minutes.
10. Stir, then cover and bake an additional 20 minutes.
11. Serve with a green salad and hot French bread.

olive oil, sausage, tasso, chicken, yellow onion, celery, green pepper, garlic, tomato, thyme, chili powder, long grain rice, chicken stock

Taken from cookpad.com/us/recipes/359246-brents-jambalaya (may not work)