Deanne's Jambalaya

1/3 c. chopped onion
3 T. butter
1 lb. kielbasa, sliced
8 oz. cooked chicken, chopped (optional)
1 c. celery, sliced or chopped (optional)
1 c. green pepper, chopped
1 t. ground red pepper
1 t. garlic powder
1 t. thyme
1/2 t. ground black pepper
28 oz. diced tomato
1 1/2 c. chicken broth*
1 1/2 c. uncooked rice*
Italian seasoning, to taste (optional)

In a large saucepan, melt butter. Add chicken, kielbasa, celery, green and red pepper, garlic, thyme, black pepper, and onion. Cook about 3 minutes. Stir in tomatoes, *chicken broth, and rice. Bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15-18 minutes, stirring occasionally.

*Option: Deanne likes to cook the rice in the chicken broth separately, and then add it to the rest of the jambalaya before serving. She says the rice is less likely to get too soft and mushy this way.

I have also made this with "little smokies" when I haven't had any kielbasa. Still just as yummy!