Jambalaya

Jambalaya is a fairly easy recipe, and I've cooked tons of it over my lifetime.  Like any good cajun dish, it's fast, simple, and feeds a lot of bellies.  Tonight, a pictoral on how to cook cajun jambalaya.  I'll caution you, though that there are as many recipes as there are cooks.  You can add a brown gravy and make a brown jambalaya, you can add a tomato liquid and make a red jambalaya.  You can add chicken broth and make a white jambalaya.  Mine is white.

Ingredients

1 chicken, cooked and deboned.  (I used a rotisserie chicken from the local grocery)
1 medium onion, chopped.
2 nice bell peppers, chopped.
1 lb good smoked sausage
1 can Rotel tomatoes
1 can (14.5 oz) chicken broth
Water.

Chop your veggies and debone the chicken.  Cut your sausage into slices.  Take out a cast iron pot, add a little vegetable oil and sautee the onions, bell pepper, and sausage until the onion and bell pepper are tender.

Onions, bell peppers and sausage sauteeing in the large black iron pot.

When the veggies are tender, add the chicken and sautee for a few minutes.

Chicken in the pot.  That's looking good, we'll stir it every few minutes and open a cold beer.

Next, open that can of Rotel tomatoes.  Pour it in the pot, with all the juice.

Rotel tomatoes in the pot.  That's looking good, and those onions, pepper, sausage and chicken are still cooking.  The kitchen is starting to smell wonderful.  Now we'll add the rice.

Two cups of rice.  Stir that in, and we'll open the chicken broth.

We've added the can of chicken broth and just enough water so that the rice has enough liquid to get tender.
Now, we'll put that in a 350 oven for about 30 minutes.  In the meantime we'll open another beer and go see how Milady's day went.  In a half-hour, or when the liquid is absorbed and the rice is tender, we'll pull it out of the oven.

Here's what it looks like out of the oven.  Chicken and sausage jambalaya.  It's what's for supper.