Chicken and Sausage Jambalaya
- 2 1/2 to 3 pounds chicken (can be a whole chicken or boneless, skinless breasts)
- 2 cups water
- 1 pound ground sausage
- 1 cup uncooked rice
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 2 16 ounce cans stewed tomatoes, undrained
- 1 green pepper, chopped
- 1 hot pepper, chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- salt and pepper to taste
Boil the chicken in the water along with salt and pepper. Reduce heat. Cover and simmer for 20 minutes. Remove chicken, strain broth. If using a whole chicken, remove meat from bones and skin. Cut chicken into bite-sized pieces. If using chicken breasts you may want to add some bouillon to the water to make a more flavorful broth.
In the same pot, brown the sausage. Drain fat. Add in the chicken, broth and all remaining ingredients. Bring to a boil, cover and simmer for 30 to 40 minutes.
For the best flavor, use the same pot for all steps of the recipe.