Chicken and Sausage Jambaylaya

A recipe from my older sister Heidi that she swears by.

Ingredients:

1+ pound of chicken breasts (Or use one pound of de-veined, peeled, and de-tailed shrimp.  Ben and I used shrimp the other night instead of chicken and it worked great.  It taste more like Spanish paella with shrimp.)

1 package sausage (Like Pepperidge Farm or whatever you want.)

2 cups uncooked brown rice

1 green pepper chopped

1 small onion chopped

2 (10 ounce) cans of diced tomatoes

1 (14 1/2 ounce) can of chicken broth

1 cup water

1 teaspoon garlic powder

1 teaspoon Cajun seasoning

salt to taste

Directions:

Cook chicken in a little olive oil until browned.  (If using shrimp, skip this step.  Don't cook the shrimp this early.  See below.)

Add in sausage, green pepper, and onion.  (If using shrimp, this is your first step.  When onion is tender, then add in shrimp and cook on both sides till pink.)

Stir in tomatoes, chicken broth, water, garlic powder, Cajun seasoning, salt, and rice.

Bring to a boil.

Reduce heat to low and cover and let simmer for 20 minutes or until rice is tender.