Chicken and Sausage Jambalaya

Drumroll it is folks. My jambalaya recipe. Its simple, delicious and oh so fattening. Enjoy!

1 Cup Olive Oil (1/4 + 3/4)

1 lb smoked sausage, slice in half discs

2 Cups of boiled and pulled chicken

1 Can Rotel, undrained

2 Bell Peppers, chopped

4 cloves garlic, chopped

1 large onion, chopped

2 staulks celery, chopped

3 Cups raw uncooked rice

6 cups chicken broth

1 - 3 tsp Cajun Seasoning (Tony Sacherones)

1 tsp dried thyme

pinch pepper

Boil and debone chicken; set aside. In a heavy duty large pot, heat 1/4 cup olive oil; saute sausage in oil for a few minutes. Remove sausage and set aside. Saute onion, bell pepper, and celery until soft; add in garlic and saute for a few minutes longer. Combine the remaining ingredients.  Bring to a simmer; cover and cook for 30 minutes or until the rice is cooked. Stir halfway during cooking time. Serve with cajun seasonings for those who like to "kick it up a notch!"

*Make your chicken stock stronger by adding onion peels, carrots and celery to it. Do not add salt to your broth. The cajun seasoning has a lot of salt.

How-to Freeze Chopped Jalapeno's

Do you have any jalapeno's about to go bad? Don't you dare through them away. Chop them up and freeze them. Heres the 411...

First, slice off the tops and discard. Slice jalapeno in half and then remove the seeds using a spoon (i recommend wearing gloves, and then just the best tool God gave us; your hands!)Slice into strips and then finely chop.

Place chopped jalapeno's onto a cookie sheet or other flat surface and put it into the freezer for about an hour.

Once frozen, scrape them into a freezer bag, label and place into the freezer. Use in chili, salsa, or whenever you need chopped jalapeno's