Jambalaya - cooking recipe

Ingredients

1 1/2 lb. Boneless, Skinless Chicken Breast
1 lb. Eckrich Sausage, halved and sliced
1/4 Cup Vegetable Oil
2 Celery Ribs, chopped
1 Large Onion, chopped
1 Medium Green Pepper, chopped
5 Green Onions, thinly sliced
2 Garlic Cloves, minced
1 Can 14.5 oz. Diced Tomatoes, undrained
1 Tsp. Dried Thyme
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Tsp. Cayenne Pepper
2 Cans Chicken Broth
1 Cup Long Grain Rice, uncooked
1/3 Cup Water
4 1/2 Tsp. Worcestershire Sauce

Preparation

In a Dutch oven, saute sausage and chicken in oil until lightly browned.
Remove and keep warm.
In the drippings, saute celery, onion, green pepper, green onions and garlic until tender. Add tomatoes, thyme, salt, pepper and cayenne and cook 5 minutes longer.
Stir in broth, rice, water and Worcestershire sauce. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until rice is tender.
Stir in sausage and chicken; heat through.