Chicken Jambalaya
Usenet Newsgroup (2001)

6 boneless skinless chicken breasts
plus 8 cups of reserved chicken stock
12 or more cloves of garlic, diced
2 large green bell peppers, diced
3 large yellow onions, diced
1 can diced Rotel tomatoes
3 links of hot sausage, chopped
4 cups long grain white rice, uncooked
6 Tbsp. olive oil
2 Tbsp. Cajun seasoning

Boil the chicken in 8 cups of water, reserving the stock.

Saute the garlic, green peppers and onion in the olive oil for 5 minutes. Add the tomatoes, sausage and rice. Mix very well.

Shred the chicken and add to the mixture along with the Cajun spice. Add the 8 cups of reserved stock.

Bring to a boil and then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking. When the liquid is absorbed, test to make sure the rice is done. If not, add a bit more water and continue cooking until done.