Lily's Sausage and Chicken Jambalaya

My former mother-in-law was a wonderful Cajun/Creole cook. Like most good chefs, she had no recipes, except those in her head. She was the mother of seven and was used to feeding a crew. Here is a recipe for a regional dish that she often prepared.

Ingredients

· 1 tablespoon olive oil
· ½ pound smoked hot sausage, sliced
· 1 medium onion, diced
· ½ pound chicken, cubed
· ½ teaspoon Creole seasoning
· 2 cloves garlic, minced
· 1 rib celery, diced
· 1 bell pepper, diced
· 2 cups beef broth
· ¼ teaspoon whole thyme
· 1 cup raw rice

Directions

Heat oil in a heavy pot. Add sausage and cook on medium heat, stirring occasionally, until browned. Add onion, and brown. Add chicken and Creole seasoning, and cook, stirring occasionally, until chicken browns. Add garlic, celery, bell pepper, broth and thyme and bring to a boil. Add rice, cover, reduce heat, and simmer, stirring occasionally, until liquid is absorbed and rice is tender, about 20 to 25 minutes.

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