Chicken-and-Sausage Jambalaya

Ingredients

• 1 teaspoon cajun spice 
• 14.5 ounce chicken broth canned
• 20 ounce rotel milder tomatoes & chilies diced green canned
• 1 teaspoon garlic powder 
• 1 medium size bell pepper green chopped
• 1 small onion chopped
• 2 cups rice long-grain uncooked
• 1  deli-roasted chicken whole
• 1 pound sausage smoked cut into 1/4-inch-thick slices
• 1 cup water 

Equipment

• dutch oven

Directions

1. Remove chicken from bones; cut chicken into bite-size pieces, and set aside.
2. Cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes.
3. Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until vegetables are tender.
4. Stir in tomatoes and green chilies, broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.