Kerry's Cajun Jambalaya

1 Tbsp canola oil
1 pound of boneless, skinless chicken breast - cubed
1 pound of hot pork sausage - out of casing, broken apart
1 1/2 tsp of cayenne pepper - adjust to taste : )
2 Tbsp of Italian Seasonings Mix
1 red bell pepper - diced
1 green bell pepper - diced
5 large cloves of garlic - minced
1 bunch of green onions
2 cups of canned tomatoes - chopped/diced
2 cups of sliced mushrooms
1 1/2 cups of chicken broth
3 cups of uncooked rice

Take a very large pot (that has a lid) and put over medium-high heat. Drizzle the canola oil. Once hot, add the chicken and sausage pieces. Sprinkle with cayenne pepper and Italian seasonings. Saute until golden brown - do not drain. Add the bell peppers, onions and garlic. Saute', stirring frequently, until veggies are slightly softened. Add the mushrooms and the tomatoes. Again, saute' and stir frequently until mushrooms are slightly softened. Add the chicken broth and bring to a roaring boil. Add the rice and return to a boil. Cover the pot with the lid, reduce heat to the lowest setting and simmer 20 minutes. (Be aware that different types of rice have different cooking times) If you are unsure, at 10 minutes stir the jambalaya to make sure it's not burning on the bottom and has enough liquid - you can add more chicken broth if needed.

This recipe is very happy sitting on the stove for a while - just don't burn the rice!! You can turn the heat off and the flavors will continue to blend together - so it's great for potluck parties.

Makes a huge pot of 8, 2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KERRYMONIQUE.