Jambalaya

- 4 tbspoons corn oil
- 8 oz chicken meat (boneless and skinless)
- 8 oz sausage, sliced

- 2 celery sticks, chopped
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- Cajun spice, one dose (see link for one dose; use less if you do not like it hot and spicy)
- 1 cup long grain rice
- 1 large tomato, diced, or 8 oz can chopped tomatoes
- 2 ½ cups chicken stock

- sauté chicken and sausage for 4-5 min, stirring and tossing
- add celery and peppers, and sauté for about 3-4 min, stirring
- add Cajun spice mix and continue stirring for another 2-3 min
- add tomatoes, rice, and chicken stock, bring to a boil
- lower heat, cover pot, and simmer for about 15 min, or until liquids have been absorbed