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  • 1/4 cup (60 ml) butter or margarine
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 bell pepper, chopped
  • 2 tomatoes, skinned, seeded and chopped
  • 2 boneless skinless chicken breasts, cut into 1/2 inch cubes
  • 1/2 lb (.2 kg). smoked sausage, sliced
  • 1/4 tsp (1 ml). thyme
  • 2 tsp (10 ml). Tony C's, or other Louisiana Creole Seasoning
  • salt and pepper to taste
  • Red Hot or Tabasco sauce to taste
  • 2 cups (475 ml) chicken broth
  • 1 cup (225 ml) uncooked rice
  • Melt butter or margarine in large saucepan.
  • Add onion, celery, bell pepper and tomato.
  • Saute for about 5 minutes, until vegetables are softened.
  • Add chicken breast and cook, stirring until all chicken is white in color.
  • Add smoked sausage, thyme, Tony C's, salt and pepper and hot sauce.
  • Stir to combine.
  • Add chicken broth and rice.
  • Stir to combine.
  • Cover saucepan with lid and bring jambalaya to a boil over high heat.
  • Once boiling, turn heat to low and let cook 20 minutes, covered.
The secret to good jambalaya is Tony C's creole seasoning. You can find this in the spice aisle of your supermarket.

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