Jambalya

This recipe was adapted from several different recipes. I make homemade corn fritters for a well-rounded New Orleans meal.

4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice

Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.

Serves 4.