Smoked Sausage and Chicken Jambalaya
- The day before I add all the garlic and seasonings, except the bay leaves, to the chicken stock.
- Melt the butter and lightly brown the sausage for about 10 minutes. Add 3/4 of a cup of each the bell pepper, onion, and celery. Sautee for about 5 minutes. Add the can of tomato sauce and all the tomatoes. Cook for about 2 minutes. Add the rice and cook for another 2 mintues. Add all the chicken stock with all the seasonings and bay leaves. Cut chicken off of bone and cube it. Throw the raw chicken in with the bones. Bring to a boil and then drop it down to low for about an hour, or until the rice absorbs most of the stock. Enjoy!