Chicken and Sausage Jambalaya Serving Size - 8 Prepared By - Sheri Recipe Rating
			1/4 cup vegetable oil 3 cloves of garlic, minced 1 large onion, chopped 1 large bell pepper, seeded and chopped dried red pepper flakes 1 pound cajun or andouille smoked sausage, sliced into 3/4 inch rounds 1 pound chicken breast meat, cubed 28 oz can of diced tomatoes 15 oz can tomato sauce 2 bay leaves 1 cup chicken broth 1 teaspoon creole seasoning 1 1/2 cups uncooked rice
			Heat oil in a large dutch oven. Add onion and bell pepper and saute until translucent. Add garlic and a pinch red pepper (or more if you like heat) and saute until garlic is fragrant. Add sausage and chicken and cook until chicken is mostly white. Add tomatoes with juice, tomato sauce,bay leaves, broth, creole seasoning and uncooked rice. Cover and reduce heat and cook 45 to 55 minutes or until rice is tender and most of the liquid has been absorbed.