Sausage and Chicken Jambalaya

My Grandma's (Daddy's Momma) family is from Lafayette, Louisiana. Therefor almost everything she cooks is cajun and what isn't is southern. Most of my cooking aresenal has come from my Grandma and my Daddy. You heard me right, my Daddy can cook. Infact several great aunts and uncles have been resturant owners and cooks. Unfortunatley though my Grandma isn't really a fan of seafood- I don't know why or how that could ever be (not like seafood? geez) but it's just how it is. That being said I have come to prefer, myself, sausage and chicken jambalaya, although I will occasionally do shrimp and sausage. Hey were lucky she even puts chicken in anything- she grew up on a dairy and chicken farm. I've really never even noticed what a picky eater she is, that's how much she out does herself for us. Love you Grandma. Having established that I can cook and that I have a pension for Cajun/Southern food I made Jambalaya tonight for my honey bunny. Using- surprise surprise- Spicy Venison Sausage, I know there seems to be a pattern. I swear we'll run out eventually, that's what I am going for hence all the sausage recipes. Anyway here's the recipe, enjoy.



Sausage and Chicken Jambalaya

2 tablespoons olive oil
3 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
2 cups chicken stock
1/2-1 cup water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2-2/3 pound cooked sausage, cut 1/2 inch thick
1/2-2/3 cooked chicken breast (broil it, bake it, boil it- just get it cooked), shredded
1 cup frozen corn
1 teaspoon salt
Freshly ground black pepper
2 teaspoons cajun seasoning
1/2 teaspoon hot sauce (as much as you want, your heat level)
3 cups long-grain rice

Heat the oil over medium-high heat and add the onions, celery, bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add water, chicken stock, tomatoes, tomato sauce, chicken, smoked sausage, corn, salt, pepper, hot sauce, cajun seasoning, turn up heat and bring to a boil. Stir in the rice and return to a boil. Cover, reduce the heat to a simmer and cook, undisturbed, until the rice has absorbed the liquid and is tender, about 20-25 minutes. Remove from the heat and let sit for 5 minutes.