Basics: Jambalaya

3 Boneless Skinless Chicken Breasts (cubed)

3 links of sausage (coined) (I use manda's hot sausage)

1 onion chopped

1 bell pepper chopped

2 garlic cloves minced

1 TBS canola oil

tonys (or cajun seasoning)

2 cups uncooked white rice (i use creole rice)

2 cans chicken broth (fat free)

1 cap full of kitchen bouqet 

Season chicken with tonys and put aside

in a large pot

Brown sausage, take out and put aside
Brown chicken, put a little oil if you need to, take out put aside once cooked

put in oil cook onion and bell pepper, cook until translucent

put in garlic cook for a minute or 2

Brown 2 cups of rice-- stir constantly!!
Put in 2 cans of chicken stock
Put in kitchen bouqet and Tonys to taste
Bring to boil
Cook on low for 30 min--dont open!!

serve with corn and a roll!