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"Jambalaya is the Cajun 'clean out the refrigerator' dish. The ingredients are whatever is on hand that day and added to the pot so experiment and enjoy!" - Submitted by Louise Hall of Gold Hill, Oregon USA

Jambalaya - The Cajun Way

3 chicken breasts

1/2 pound andouille sausage

Salt, cayenne and black pepper to taste
2 large onions

1 large bell pepper
1 clove garlic, finely minced

2 (8-ounce) cans tomato sauce

1 (10-ounce) can RoTel brand stewed tomatoes
2 cups raw rice

1/2 bunch green onions

Black olives (a few)

Water

2 tablespoons butter

1. Cut up chicken into bite-sized pieces with andouille Season with salt, cayenne and black pepper. Set aside.
2. Brown onions, bell pepper, and garlic in Dutch oven or large cooking pot. Add tomato sauce and stewed tomatoes. Simmer 15 minutes.
3. Add meats and cook until chicken is no longer pink and tender.
4. Add rice, chopped green onions and black olives. Stir ingredients thoroughly. Add enough water to cover ingredients about on inch. Bring to a boil. Cover and cook on low heat for 30 minutes until rice is tender.

Serves 6 to 8.

Cook's Note: You can crank up the heat by using RoTel Hot stewed tomatoes, or use the mild if you wish. The andouille sausage has jalapeno peppers in it so adjust according to your courage!