Here's mine -- we've used it for over 20 years, and love it. We prefer to cook the rice separate, but you can double the amount of chicken stock and add 1 cup rice, cook until done:
CHICKEN AND SAUSAGE JAMBALAYA
2 boneless skinless chicken breasts, cut into bitesize pieces
1 link of andouille sausage. cut into bitesize pieces
1 onion, diced small
1 green pepper, diced small
2 stalks celery, diced small
olive oil as needed
1 15 oz can diced tomatoes
2 cups chicken stock
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
2 bay leaves
salt, pepper, Tabasco sauce to taste
1. Pat diced chicken dry, sprinkle lightly with a little cayenne pepper
2. Sautee diced sausage in a little oil until browned and some fat has rendered out.
3. Remove and drain sausage, add chicken and sautee until almost done (white on the outside, pink inside). Remove and refrigerate with sausage.
4. Add or remove oil until you have about 1 tablespoon. Add onion, pepper and celery (the Holy Trinity), sautee until limp.
5. Add garlic and spices, bloom for about 30 sec until aromatic. Add tomatoes, chicken stock, bay leaves, cayenne pepper. Bring to a boil, reduce to simmer and cover. Cook 1 1/2 hours or so.
6. Taste and adjust seasonings as needed. Add chicken and sausage back in, cook another 30 to 45 min.
7. Serve over hot rice, pass Tabasco.
You can adjust the amount of chicken stock to rice if you cook it together until it's the consistency you like -- we like ours kind of soupy. Just remember, 2 cups liquid to 1 cup dry rice.