Chicken Jambalaya by Misha Brown - WLOX.com - The News for South Mississippi

Chicken Jambalaya

• 1 cup chopped onion
• 1/2 cup green pepper
• 2 cloves garlic, minced
• 2 T salad oil
• 1 cup diced, cooked ham
• 1 link hickory smoked Andouille sausage, sliced
• 1 cup diced, cooked chicken
• 1 can Rotel (10 oz.)
• 1 can tomatoes (16 oz.)
• 1 cup raw rice
• 2 cups chicken stock or broth
• 1/2 t thyme
• 1 t salt
• 1 T dried parsley

Directions

Saute onion, green pepper and garlic in hot oil in skillet, stirring frequently until tender.  In another skillet, cook down andouille sausage and drain off fat.

Stir meats into onoin, green pepper and garlic mixture.  Cook for 5 to 10 minutes.  Add all remaining ingredients and place into a lightly grased 9 x 13 caserole dish.  Cover dish and bake at 350 F for one hour.

Serves eight.