Jambalaya

This is a milder Jambalaya (more family friendly) than you may have had in a restaurant, where it can be plenty spicy!  It's quick and easy to make, and a satisfying, filling meal.  This recipe makes enough for four, and can easily be increased to feed more, or halved for just two.

Jambalaya

2 chicken breasts, sliced
2 chorizo sausages, sliced
1 onion, diced
1 large green pepper, diced
2 cloves garlic, minced
1-2 jalapeno peppers, depending on how much heat you like, deveined, seeded, and diced
celery, sliced, as much as you like
mushrooms, sliced, as much as you like
2 cans Swanson chicken broth
cooked rice

Saute veggies in olive oil.  Saute meat separately in olive oil and sprinkle with paprika.  Add chicken broth together with meat to the vegetables. Serve over cooked rice in a bowl, or do it the New Orleans way and put the jambalaya in the bowl first and a scoop of rice on top!

If you would prefer that the broth have more of a gravy consistency, you can thicken it slightly in one of two ways:  1)  sprinkle the meats with a couple tablespoons of rice flour and blend in well before adding it to the veggies and broth, and then stir until it thickens or 2) dissolve a couple tablespoons of cornstarch in a small amount of cold water, and add it to the broth at the end, stirring constantly until it thickens.

Yumminess in a bowl!  If you have any left over, it's even better the next day!