This is the fastest, easiest, and most delicious jambalaya you will ever make.  It’s a few steps away from the traditional jambalaya, never the less  YUMMY.

1/4 cup garlic oil, 1 (2 lb.) rotisserie chicken, cut into bite-sized pieces, 1 lb. andouille sausage, cut into 1-inch slices, 1/2 cup celery, chopped, 1 1/2 cups white onion, chopped, 1/4 cup green bell pepper, 4 garlic cloves, minced, 3 1/2 cups chicken broth, 1 (14 1/2 oz.) can diced tomatoes with garlic, and oregano, 2 tomatoes, peeled and diced, 2 bay leaves, 1 tsp. oregano, 1/2 tsp. basil, 1/4 tsp. ground allspice, 1 tsp. granulated garlic, 1 tsp. cajun seasoning salt, 1 tsp. black pepper, 2 cups uncooked rice

Heat oil to medium-high heat in a large, heavy saucepan.  Add sausage, and all the vegetables and spices saute for 15-minutes.  Bring to a boil.  Reduce to a simmer uncovered for 10-minutes.  Add chicken, can and fresh tomatoes, broth, and dry seasoning, mix well.  Taste, adjust dry seasoings if necessary.  Add rice, bring to a boil, cover the pot, reduce heat to a simmer, cook for 17-20 minutes or until the rice is done.  Let stand covered for 10-minutes.  Remove bay leaves. Garnish with 1 bunch of chopped green onions and serve

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