Jambalaya

Safeway Brand “Bar S” Hot Sausage

1 ½  pound chicken breast

Frozen Shrimp – thawed

One large white onion chopped

2 bell peppers (in fridge) chopped

4 stalks of celery – chopped

Two large tomatoes- chopped

Fresh parsley - chopped

¾ cup brown sugar

2 large cans of Swanson’s chicken broth low fat

1 ½ cups rice

White Pepper

Black Pepper

Cayenne Pepper

Fry sausage in large skillet until browned. Remove and put aside, saving drippings in pan.  Cut chicken into small cubes and sauté in the sausage drippings with olive oil until cooked through, just barely browned. Remove chicken and set aside, leaving drippings behind in the pan.  Add one tablespoon of olive oil to the pan with chicken drippings.  Warm chicken drippings and oil and add ¾ cup of brown sugar. Cook brown sugar in oil/drippings until sugar  is dark and frothing. Add chopped veggies and 2 teaspoons each cayenne and white pepper and cook until veggies and one large can of Swanson’s broth and half of the other large can, reserve half of second can. Cook until veggies are about half done. Add the uncooked rice at this point and the rest of the chicken stock. Boil for approx. 40 minutes until rice is almost done.  Add sausage and chicken on top of rice, DO NOT STIR IN cover and cook on LOW another 15 minutes or so. Add thawed shrimp, chopped tomato and parsley and stir in all meat. Taste and add more cayenne white and black  pepper if needed

.....I stole this from the man