Jambalaya

2 or 3 chicken breasts, cut bite-sized or smaller
bratwurst or other spicy sausage links, halved and sliced
2 c. broth or stock
1 canned stewed tomatoes
1 can tomato sauce
2 or 3 ribs of celery, sliced
1 green bell pepper, cut up
1 large onion, diced (and/or sliced green onions)
water
1/2 t. pepper
1/4 - 1/2 cayenne pepper or chili pepper (for milder)
1 t. thyme
1 t. tarragon
1 T. dried parsley
opt. pressed or powdered garlic
1 c. long-cooking rice

In a large pot, brown meat lightly in a little olive or other oil if needed. Deglaze pan with broth (pour in liquid and stir with a wooden or stiff plastic spoon to get up loosened pieces and browned bits, which will help flavor and color the broth as well as make cleanup peasier). Add tomatoes, tomato sauce, and vegetables. Add enough water to cover meat and vegis. Add seasonings. Bring liquid to a boil. Add water if needed to cover, turn down heat, and simmer at least one up to two hours. Add rice and stir in well. Continue to simmer, stirring occasionally, at least 1/2 hr (and often longer) until rice is tender. Adjust seasonings to taste. Serve immediately or uncover and continue heating until desired thickness.