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Chicken and Sausage Jambalaya
Frank Wilson
2 lbs. boneless chicken (cut into bite-site chunks)
11/2 lb. Andouille or smoke sausage (sliced)
1 cup onion (diced)
1 cup celery (diced)
1 bell pepper (diced)
1garlic clove (minced)
1 cup tomato paste
4 cups canned peeled tomatoes (chopped)
3 tbs. vegetable oil
1 cup chicken broth
1 bay leaf
1 tsp. oregano
1 tsp. thyme
1/2 tsp. salt
2 cups rice

Heat 1 tbs. on vegetable oil in a large saucepot over medium heat. Add chicken, saute until brown. Remove chicken and set aside. Heat 2 lbs. of vegetable in the saucepot. Add the Andouille or sausage, onion, bell pepper, celery and garlic. Cook until tender, stirring frequently to avoid sticking. Add peeled tomatoes, tomato paste and spices. Add chicken to the mixture and reduce heat. Cover and simmer about 8 minutes. Stir in rice and cover. Simmer until rice becomes tender.