1 1/2 lbs. boned and skinned chicken strips
1/2 tsp. salt
1 tbsp. vegetable oil
2 c. chopped onions
1 c. chopped green peppers
1/4 to 1/2 tsp. ground red pepper
1 c. sliced green onions (including tops)
1 c. chopped tomatoes
1/2 tsp. ground black pepper
3/4 lb. smoked sausage, cut in 1/4 inch slices
1 c. chopped celery
2 c. uncooked rice
2 1/2 c. chicken broth

Season chicken with salt and black pepper; brown in hot oil in large saucepan or Dutch oven over high heat. Add sausage; cook 2 to 3 minutes. Remove chicken and sausage from saucepan; set aside.

Cook onions, celery, green peppers, and garlic in same saucepan over medium-high heat until tender-crisp; stir in rice, red pepper, broth, and reserved chicken and sausage. Bring to a boil. Simmer, covered, for 30 minutes. Stir in green onions and tomatoes.

Makes 8 servings.

Tips: For brown jambalaya, add 1 heaping tablespoon brown sugar to hot oil and caramelize or use bottled browning liquid (add 1 to 3 tablespoons to broth).

For red jambalaya, add 2 tablespoons paprika to broth. Tomato juice or vegetable juice may be substituted for half of broth.

Microwave Instructions: Season chicken with salt and black pepper. Place chicken in oil in deep 3 quart microwave-proof baking dish. Cover with waxed paper and cook on high (maximum power) for 3 minutes; stir after 2 minutes.

Add sausage; cover with waxed paper and cook on high for 1 minute. Remove chicken and sausage with slotted spoon from dish; set aside. Add onions, celery, green peppers, and garlic to same dish. Cover and cook on high for 4 minutes; stir after 2 minutes. Stir in rice, red pepper, broth, and reserved chicken and sausage; cover and cook on high for 8 minutes or until boiling. Cover and cook on medium (50 percent power) for 30 minutes. Stir after 15 minutes. Stir in green onions and tomatoes. Let stand for 5 minutes.