Smoked Chicken & Sausage Jambalaya

• 2 T. bacon fat
• 1 coarsely chopped onion
• 6-8 chopped sweet mini peppers
• 2 diced celery stalks
• 2 minced garlic cloves
• 2 tsp. cajun-style seasoning -- choose a variety that appeals to you
• 2-3 chopped tomatoes
• 2 c. white rice
• 3 c. smoked chicken broth
• 1 lb. spicy smoked sausage -- cut into bite-sized pieces
• 2 c. chopped smoked chicken
• Salt, to taste

In a large, heavy-bottomed stockpot, heat the bacon fat over medium heat until melted. Add the onion, pepper, celery, and garlic. Sauté over medium heat for about 5 minutes.

Add the cajun seasoning and stir well to evenly coat the veggies. Add the tomatoes, white rice, and smoked chicken broth and stir to combine. Fit the pot with a tight-fitting lid and simmer for 15 minutes.

Add the smoked sausage and smoked chicken to the pot, stir again, and re-lid. Simmer for another 15 minutes. Adjust the seasoning prior to serving.

• Yields: 6-8 servings
• Preparation Time: 40 minutes