Chicken and Smoked Sausage Jambalaya

Cut smoked sausage in small round, bite-sized pieces and pull chicken from the bone and set aside.

In a large, heavy pot, heat oil and saute onion, bell pepper and celery with salt and red and black peppers until soft, about 5 minutes. Add garlic and cook another 2 minutes. Add all other ingredients except sausage and chicken and bring to a boil.

In a separate pan, brown the sausage over medium heat and then add to your original vegetable and rice mixture. Cook covered approximately 15 minutes, stirring frequently. Taste to ensure rice is done. If you need to add a little more water to keep it from sticking, that’s fine.

Once desired doneness is reached, stir in the chicken and turn off the heat. Serve warm with hush puppies.