Chicken and Sausage Jambalaya

• 1 lb. hot smoked pork sausages
• 3 lbs. boneless chicken meat

A

• 2 cup chopped onion
• 2 cup chopped celery
• 1 ea: chopped red, yellow, and green bell peppers

B

• 1 Tbsp. fresh thyme
• 4 cup uncooked long grain white rice
• 5 cup chicken stock

C

• 1 - 28 oz. can chopped tomatoes
• 1/8 cup worcestershire sauce
• Cajun seasoning to taste

Cut meat into bite size pieces. Cook sausage in pot with 1" of water for 10 minutes. Add chicken and cook until brown. Remove from pot. Saute ingredients (A) until soft. Add meat mixture and ingredients (B). Bring to boil, cover and simmer until rice is tender. Add ingredients (C) and cook for another 5 minutes.

Serves 8.

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