Jambalaya

We're interested in quick one-pot meals this summer, when all we want to do is go play outside (at least when the thunderstorms aren't passing through). They're simple, delicious, and make for excellent leftovers to bring in to work for lunch for the next few days.

We're not from down South, being native New Yorkers ourselves, but we wish there were a NewOrleansist so we could challenge them to beat our jambalaya recipe or stuff themselves trying.

Jambalaya
Bacon grease
1 1/4 lbs boneless chicken breast, cut into bite-size chunks
1/4 lb andouille sausage, cut into bite-size chunks
2 large onions, coarsely chopped
3/4 bunch celery, coarsely
2 bell peppers, coarsely chopped
14 oz can fire-roasted tomatoes
3 bay leaves
1/2 tsp dried rosemary
3 fresh sage leaves, chopped
1/2 tsp dried thyme
1 tbsp dried hot Hungarian paprika
3 C chicken stock
1 C basmati rice
Salt and cayenne to taste

In a heavy-bottomed saucepan, sear the meat a deep brown in bacon grease, then remove the meat and set it aside. Add in the onions and brown them until they are nice and dark. Scrape the bottom as you go, and be careful not to burn those tasty brown bits.

Add the veggies and spices and cook for 15 minutes or so, then add back the meats.

Add the rice and chicken stock and simmer until done, adding more water if necessary.