Jambalaya

I really do love the ease of my La Chamba pot.  For me, I dump the ingredients in, place it in the oven and then go get done what I need to.  Usually that involves some sort of ball practice since we have those 4 days a week.  I made Jambalaya recently.  I know this probably isn't authentic, but it is good.  The husband and I use a creole seasoning on ours at the table to spice it up.

Jambalaya

2 cups raw rice (I used brown rice)

4 cups water

3 chicken breasts, uncooked, cut into 1" cubes

1 lb smoked sausage, cut into 1/2" pieces

1 med onion, chopped

1 green bell pepper, chopped

1-2 cans diced tomatoes

(I prefer mine with 2, but you can use 1 if you like less tomatoes; can also use Ro-tel for some added heat)

Mix all ingredients together in the La Chamba pot.  Bake in 325 degree oven for 2 to 2.5 hours.

That's it.  Simple, huh?  I really need to start remembering to take pictures of my creations to share.