Jambalaya

First, pull apart the chicken into small pieces. You can cook and shred 2 chicken breasts if you prefer to do it that way, but this is much quicker.

Saute the onion, green pepper, red pepper, garlic, and celery for about 3-5 minutes. Add in the canned tomatoes, chicken broth, and green onions. Add tomato paste. Stir in the spices. Stir in the rice. Add in the pulled-apart chicken. Cover the pot and cook for 30 minutes over low heat.

Notes:
If you’re not looking for anything really spicy, you can lighten up the chili powder and cayenne seasonings. Also, if you prefer your jambalaya with sausage rather than chicken, just substitute andouille sausage for the chicken; sometimes I use both.

Enjoy!