Chicken and Sausage Jambalaya

My boys love to eat white rice and I love preparing sushi rolls at home. As a result, I buy rice in bulk. It keeps well and there are so many things you can do with it from side dishes to main entrees, like jambalaya. Since our cold spell has stuck around a while, I created a big pot of belly warming jambalaya. I used some home-made brauts in place of the sausage and our own canned diced tomatoes. There is just something really amazing sitting down to a meal you prepared using ingredients you harvested!

Hope you enjoy my variation of a southern favorite.

4 tbsp butter
1 chopped onion
1 cup chopped celery
1 chopped green pepper
2 chicken breasts, 1/2″ chunks
2-3 cloves garlic, minced
1 tsp dried thyme
1 tsp Creole seasonings
1/2 tsp ground cayenne red pepper
1 6 oz can tomato paste
1 lb sausage, chunked (I used a mild braut but usually use a medium sweet italian sausage or andouille)
2 cans diced tomatoes
2 cups chicken broth
2 cups short or long grain white rice

1. In a large pot, melt butter. Add onion, celery and green pepper. Cook 5 minutes or until softened.
2. Add chicken, garlic and seasonings; cook 2 more minutes. Stir in tomato paste, sausage and cook 2 more minutes.
3. Add tomatoes with juice, broth, rice and heat to boil. Reduce heat to low, cover and simmer 20-30 minutes until liquid is absorbs and rice is tender. Add more water if liquid is absorbed and rice is still crunchy.

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