Jambalaya

2 boneless skinless chicken breasts cut into bite size pieces
8-12 oz Andouille Sausage, cooked & sliced
1 pound cooked, shelled, deveined shrimp without tails (I prefer smaller shrimp)
1 diced onion
1/2 medium green pepper, diced
1/2 medium red bell pepper, diced
3 stalks celery, diced
3 cloves garlic, peeled and diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 can diced tomatoes undrained
1 tablespoon Worcestershire sauce
2 cups uncooked rice (I like Jasmine rice)
4 cups chicken broth

Spray a large frying pan with nonstick spray.  Add the chicken and cook over medium-high heat until it is cooked through.  Reduce heat to medium.

Stir in onion, celery, bell peppers, and garlic.  Stir in salt & pepper.  When veggies start to soften add the Andouille Sausage.  Cook for 2-3 minutes.

Stir in the Worcestershire sauce, rice, shrimp & the can of tomatoes (do not drain the tomatoes -dump in the liquid too!)

Stir in the chicken broth.  Bring mixture to a boil.  Reduce heat to low & cover the pan.  Let simmer 20-30 minutes or until rice is tender.

**Add hot sauce with the Worcestershire sauce if desired.

Makes 6-8 servings.