Chicken Jambalaya

Serves 4-6
Prep 20 mins
Cook 40 mins

2T veg oil
2# chicken, cut up and deboned
1c course chopped cooked ham
1/2# spicy smoked sausage, sliced
2 med onions coarsely chopped
1 green bell pepper, coursely chopped
3 celery stocks with leaves, fine chopped
1 t dried marjoram
1 t dried thyme
1 bay leaf
2 x 16 oz cans whole tomatoes coarse chopped with juice
1 t tobasco
2 c chicken broth or water
2 c uncooked white rice

Heat oil in large deep skillet over med heat. Add chicken and brown lightly all over. Remove. Add ham, sausage, vegetables and herbs and cook, stirring til vegs are softenened. Stir in tomatoes and simmer 5 mins. Add tobasco and broth. Boil, then add rice and reserved chicken. Lower the heat and simmer until tender. 30 mins.

Serve with an earthy white wine: Rhone or California Syrah