From the Kitchen of The Cookworm

Jambalaya Dreamin’

Ingredients

• 1 shredded rotisserie chicken, bones and skin discarded
• 1 link of smoky, spicy sausage diced
• 1 white onion, diced (if you’ve pre-diced and frozen a gallon bag of onion, use it!)
• 1 small green bell pepper, diced (if you’ve pre-diced and frozen a gallon bag of green pepper, use it!)
• 2 stalks of celery, diced (if you’ve pre-diced and frozen a gallon bag of celery, use it!)
• 2 cloves garlic, minced
• 1 - 16 ounce can diced tomatoes
• 1 tablespoon hot sauce or to taste
• 1 teaspoon salt
• 1 teaspoon file powder (if you have it)
• 2 bay leaves
• 2 tablespoons of tomato paste
• 1 ¼ cups uncooked white rice
• 2 ¾ cups chicken broth

Instructions

Sauté the onion, peppers, sausage together until the onions are translucent. Add all the other ingredients except the rice.  Bring to a boil, reduce heat to a steady simmer and let sit for 10 minutes. Add the rice, stir well for 2 minutes then cover and let simmer for 20 minutes. Do not peak until the 20 minutes are up. Then uncover stir and let sit for 5 minutes to thicken. Serve!