I found a recipe for Chicken Jambalaya on allrecipes.com. I thought it was good, but I hated the proportions of the ingredients (1/4 cup celery?! What do I do with the rest of the bunch?) and it was way too bland. Now, it barely resembles the original, but it tastes much better. To us, anyway. This makes a lot, but I think it tastes better the second day, so leftovers are sort of a treat.
1 lb Polish or Andouille Sausage, sliced
3 skinless boneless chicken breasts, cubed
1 small bunch celery, chopped
1 large onion, chopped
4 cloves garlic, chopped
2 medium green bell peppers, chopped
2 (14.5 ounce) cans diced tomatoes
3 cups chicken broth
1 1/3 cup white rice
3 cans kidney beans, drained and rinsed
1 tsp dried thyme
1/2 teaspoon garlic salt
1 tsp ground black pepper
2 T hot pepper sauce
1 bay leaf
1. Sauté sausage in Dutch oven over medium high heat until it lets out some grease. Cook chicken until browned in sausage pot. Add onion, celery, garlic and green pepper and cook until onion is translucent.
2. Stir in tomatoes, broth and rice. Bring to a boil and add all other ingredients. Cover and simmer 20-30 minutes.