Chicken and Sausage Jambalaya

1 lb. smoked sausage or andouille, sliced into 1/4" rings
1 lb. boneless chicken thighs or breasts, cubed
2 large onions, chopped
3 ribs of celery, chopped
1 bell pepper, chopped
1-3 tbs. chopped garlic
1 can of chicken broth
2 cups of rice
1 tbsp. Italian Seasoning
cayenne pepper, black pepper, salt
parsley, and green onions 

Preheat a large (preferably cast iron) pot. 
Brown sausage thoroughly in the pot. When the sausage 
is thoroughly browned, remove it to a plate.

Season the chicken with salt, cayenne and black pepper.
Add it to the pot and allow chicken to stick to the bottom 
of the pot before stirring. 

Remove chicken and add onion, celery, and bell pepper. 
Wait about 2-3 minutes before stirring. As veggies begin 
to sweat, scrape bottom of the pot with a wooden spoon 
to loosen browned bits. Cook until onions begin to brown 
at the edges. 

Return chicken and sausage to pot, adding broth plus 
enough water to make 4 cups of liquid (total) and Italian
Seasoning.  Cover and bring to boil. 

Add rice and reduce heat to simmer. Cover for 20 min.
and do not lift lid. 

When time is up, remove lid and fold ingredients 
together carefully. Let it stand uncovered for a few 
minutes. Taste and adjust seasoning if needed.  
Add the chopped parsley and green onions and stir 
in gently.

( Note: It is important to brown the meats and vegetables 
fully. This is what gives the jambalaya its color and rich flavor.) 

Serves 4-6 people.