Name: Chicken Jambalaya
Yield: 8 (1 1/2-cup) servings.
Ingredients: ¾ pound andouille or other smoked sausage; 1 ½ cups chopped onion; 1 ½ cups chopped celery; 1 ½ cups chopped green pepper, divided; 1 teaspoon minced garlic; 2 tablespoons butter, melted; ½ teaspoon salt; 1 teaspoon dry mustard; 1 teaspoon dried whole oregano; ½ teaspoon dried whole thyme; ¼ teaspoon ground white pepper; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground red pepper; 3 cups canned crushed tomato; 3 cups canned ready-to-serve chicken broth; 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch pieces; 2 cups converted rice, uncooked; ¼ cup sliced green onions

Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender. Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally. Stir in tomato; cook over medium heat 10 minutes, stirring occasionally. Add broth; bring to a boil. Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

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Chicken Jambalaya

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