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Red Jambalaya

Makes 8 Servings

1 1/3 TBS oil
1 lb. chicken breasts cut into 2" pieces
1/2 lb. sausage not Italian/Fennel
1 1/3 cups onion, chopped
2/3 cup celery, chopped
2/3 cup green pepper, chopped
1/3 tsp garlic, chopped
1 1/3 cups long-grain rice
7/8 cup chicken broth
7/8 cup tomato sauce
2/3 teaspoon all-purpose seasoning
1 1/3 TBS paprika
1/3 cup tomatoes, seeded and chopped
2/3 cup green onion chopped

- season and brown chicken in oil over med-high heat
- add sausage to pot sand saute with chicken. Remove both from pot.
- saute onions, celery, green pepper and garlic tot he tenderness that you desire
- return chicken and sausage to pot
- add stock, tomato juice, all-purpose seasoning and other desired seasoning. Bring to a boil
- add paprika. Add rice and return to boil
- cover and reduce heat to simmer. After cooking 10 minutes, remove cover and quickly turn rice from top to bottom completely. Simmer an additional 15 minutes.
- Add green onions and chopped tomatoes

If using and electric stove, reduce cooking time by 3-4 minutes
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