Cajun: Jambalaya 16 by Recipe Cottage

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	Jambalaya 16

		Chicken & Sausage Jambalaya Yields 4 Servings 8 oz smoked garlic sausage 1 lb skinless, boneless chicken breasts 1 large green bell pepper 1 1/2 cups water 1 1/2 cups rice 16 oz canned stewed tomatoes 1/2 tsp salt 1/4 tsp pepper 1 large green bell pepper Cut the sausage into 1/2" slices. Cut the chicken into 2" pieces. Core and seed the green pepper and cut into 1" squares. Cook the sausage in a large frying pan over high heat, stirring often, until browned (about 2 minutes). Add the chicken and green bell pepper. Cook, stirring often, until the chicken is browned on both sides (about 2 minutes longer). Use a slotted spoon to remove the meats and pepper to a plate, leaving the drippings in the pan. Add the water, rice and the tomatoes (with their juice) to the pan. Add salt and pepper. Bring to a simmer. Distribute the sausage and chicken mixture over the rice and tomatoes. Cover. Cook over low heat until the chicken is white but still moist in the center and the rice is tender.