Chicken and Sausage Jambalaya

My husband is allowing me to blog one of his meals tonight. This is a recipe that my husband got from a co-worker years ago. The original recipe was different and over the years it has morphed into what we make today. It's not your traditional jambalaya, but it is a very tasty one-pot meal. Here at home we usually serve it with tortilla chips, when my husband makes it at work he usually serves cornbread.

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.