Jambalaya
1 lb. Swiss Meat Andouille Sausage, cut into 1" pieces
1 cup finely chopped Onion
1 cup finely chopped Sweet Pepper
4 Garlic Cloves, minced
2 tbsp. Canola Oil
1 ½ cup cubed Cook Chicken
1 ½ cup Swiss Meat Hickory Smoked Cured Ham, cubed
1 can (28 oz.) Diced Tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14½ oz.) Chicken Broth
3 tbsp. minced Fresh Parsley
1 tsp. Salt
½ to 1 tsp. Pepper
½ to 1 tsp. Dried Thyme
In a heavy skillet, sauté the sausage, onion, sweet pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. Transfer to a 2 quart baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed