Jambalaya

450 g.  boneless skinless chicken breasts, cubed 

225 g.Andouille sausage, diced

1 (400 g) can diced tomatoes 

1 medium onion, chopped 

1 green bell pepper, seeded and chopped 

1 stalk celery, chopped

1 cup chicken broth 

2 teaspoons dried oregano 

2 teaspoons Cajun or Creole seasoning 

2 bay leaves

1/2 teaspoon dried thyme 

450 g. shrimp

2 cups cooked rice

In a heavy pot, combine chicken, sausage, tomatoes, onion, green pepper, 

celery, and chicken broth. Stir in oregano, seasoning, hot sauce, bay leaves, 

and thyme. Cover, and cook on medium heat for an hour.

Stir in the tshrimp, cover and cook until the shrimp is heated through, 

about 5minutes. Discard bay leaves and spoon mixture over cooked rice.