Chicken and Sausage Jambalaya

Having spent a few years in Louisiana, I became quite enamored with Cajun cuisine.  Jambalaya is one of the dishes I very much enjoy so I tried several approaches and combined elements to make a dish that I could really enjoy with my family.  This version is slightly less spicy than I would like, but I toned it down so my kids would eat it.  You can always increase the Tony Chacheres (the original recipe called for 4tbsp in this quantity).  Or, you can add cayenne pepper, hot sauce, etc, either at the table or while preparing.  For this version, I use pre-smoked chicken - in other words, I slow smoke some whole chickens over a hardwood fire when I have an opportunity, pull the meat from the bones and freeze it for use in this or other dishes.  I then use the carcases to make the chicken broth.  Two whole hens will typically yield 3-4 lbs of meat and 3-4 quarts of broth.

Ingredients:
2 lbs smoked chicken (pulled)
2 lbs smoked sausage (sliced)
3 cups long grain rice (uncooked)
1 tbsp butter
3 medium onions (diced)
6 cups chicken broth
1 tbsp salt
3-4 cloves garlic (diced)
1 cup green onions (chopped)
1/2 cup bell peppers (diced)
1/2 cup celery (diced)
1 tsp black pepper
2.5 tbsp Tony Chacheres or similar cajun / creole seasoning blend

Directions:
1. Saute onions, garlic, celery, and bell pepper until soft

2. Add cooked chicken and sausage

3. Add chicken broth and seasonings and bring to a boil

4. Add rice and bring back to a boil. 

5. Reduce heat and simmer uncovered for 15 minutes.  Turn rice

6. Cover with tight fitting lid and steam for 15 minutes or until rice is tender.

7. Turn rice once more and turn the fire off.  Let stand for 10 minutes and then serve.