Jambalaya

Ingredients
1 green pepper, chopped
1 onion, chopped
4 cloves of garlic, minced
3 stalks celery, chopped
3 tbsp butter
2 boneless, skinless chicken breasts, cut into bite size pieces
4 cajun-style andouille sausage, sliced
2 (16 oz) cans diced tomatoes
1 1/2 cups chicken broth
1 cup white rice (not instant)
1 bay leaf
1/2 tsp thyme
1/4 tsp salt, or to taste
1/4 tsp cayenne pepper
6 to 10 drops tabasco sauce or to taste
1 lb peeled, deveined raw shrimp



In a stock pot, saute peppers, onions, garlic and celery in butter over medium heat to soften. Remove from pot and set aside. In the same pot over medium heat, saute chicken and sausage, cooking until chicken is almost done (5 or 6 minutes). Return the pepper and onion mixture to the stock pot and add all the remaining ingredients except the shrimp. Cook, covered, over medium-low heat for 25 to 30 minutes. Add shrimp ad cook until it's cooked through - just a couple of minutes.

Serve with a crusty bread for dipping!