Jambalaya

This recipe was based on the original recipe from all recipes.com
see link: http://allrecipes.com/Recipe/Chicken-and-Shrimp-Jambalaya/Detail.aspx?src=etaf
However, I made a few changes due to lack of ingredients and it came out fine. I especially like the heat from the jalapeno.
The best thing about jambalaya - it is an one pot dish, which means less to wash and rinse. You will spend about half an hour chopping everything, but once you start cooking, it's a breeze. The house will smell wonderful and you will still have the time to set the table while the rice is cooking.
Enjoy!

Ingredients

• 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
• 2 cups chopped onion
• 2 cups sliced celery
• 2 cups chopped green bell pepper
• 1/4 cup chopped jalapeno peppers (that's a about 2 full ones, I kept the seed for extra heat, but you can cut out the white part with seed for a milder flavor)
  
• 1 tablespoon minced garlic
• 1 (28 ounce) can whole tomatoes
• 3 cups water
• 2 cups chicken breast, cut into 2 inch pieces
  
• 1 cup uncooked long-grain white rice
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon cayenne pepper ( I actually did not have it the last time I cooked it, but if you have it on hand, use it. Your dish will have a nice smoky flavor)
  
• 2 bay leaves
• salt and pepper to taste
• about a tbsp of olive oil
  

Directions:

1. In Dutch oven over medium heat add olive oil, sausage, onion, celery, peppers, and garlic. Cook until vegetables are tender, about 3-4 minutes. Adding the sausage first will help rduce the amount of oil you need to get the rest of the ingredients cooking. Add the chicken and sautee until chicken is opaque on all sides, about 4-5 minutes. The pieces of chicken don't need to be fully cooked, you will continue to cook them some more. Now add the remaining ingredients, start with the canned tomatoes, then the spices and herbs, then the rice). Give everything a stir. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Remove bay leaves. Serve with a side salad or some boiled veggies.