Chicken and Sausage Jambalaya

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons canola oil
• 1 1⁄2 cups sausage, cut into slices
• 1  cup red bell pepper, finely chopped
• 1  cup green bell pepper, finely chopped
• 1  cup yellow bell pepper, finely chopped
• 3  cups onions, finely chopped
• 2  cups celery, finely chopped
• 2  bay leaves
• 2 1⁄2 cups chicken breasts, chopped
• 1  teaspoon salt
• 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1 1⁄2 teaspoons  jalapeno peppers, finely chopped
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon  red pepper
• 3  garlic cloves, minced
• 1 (15 ounce) can diced tomatoes (do not drain)
• 1 (15 ounce) can chicken broth
• 1 1⁄2 cups basmati rice
• 1  cup green onion, thinly sliced

Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
2. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
3. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
4. Add diced tomatoes and broth, and bring to a boil. Stir in rice.
5. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.