Jambalaya

Heat a Dutch oven on medium-high heat on the stove top. Remove skins from chicken thighs and toss in the pot. Brown on each side. Once browned, throw in sliced sausage next, then chopped onion, peppers and garlic. Stir and allow to cook for about 10-15 minutes more.

Add the diced tomatoes with their juices and 1 cup of chicken broth. Turn heat down to medium. Simmer for about 40 minutes or until chicken starts to pull away from the bone.

Add rice and remaining 2 cups of broth. Cover and allow to simmer on low heat until rice is tender. Once rice is done, toss in shrimp, allow to cook. Shrimp will turn pink when done.

Alternatively, if you like more sauce, cook rice in a separate pot. Once cooked, place a scoop of rice in a bowl and ladle meat and juice over the rice.