Jambalaya

Ingredients:

• 1 pound Andouille sausage, sliced
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 cup chicken broth
• 2 cups long grain rice
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Salt to taste

Instructions:

1. In a large pot, cook the sliced sausage over medium heat until browned. Remove from pot and set aside.
2. In the same pot, cook the chicken pieces until browned. Remove from pot and set aside.
3. Add the onion, bell pepper, celery, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes, chicken broth, rice, bay leaves, thyme, cayenne pepper, black pepper, and salt. Bring to a boil.
5. Reduce heat to low and add the cooked sausage and chicken back to the pot. Stir to combine.
6. Cover and let simmer for 20-25 minutes, or until rice is fully cooked and liquid is absorbed.
7. Remove bay leaves before serving.