Easy-to-Tackle Jambalaya

Description
Makes 8 to 10 servings.

Ingredients

 * 1½ pounds cooked smoked beef sausage, cut into ¼-inch thick slices
 * 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 3 medium onions, chopped
 * 2 cups chopped celery
 * 2 medium green bell peppers, chopped
 * 3 cloves garlic, minced
 * ½ teaspoon ground red pepper
 * 6 cups chicken broth
 * 4 cups uncooked rice
 * 1 teaspoon paprika

Directions

 * 1) Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot.
 * 2) Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
 * 3) Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned.
 * 4) Remove from pan. Drain fat leaving 1 tablespoon.
 * 5) Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown.
 * 6) Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 °F for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.