Gonzal's Jambalaya

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very easy and good. my store had ck. thighs with bones and skin for 88 cents per pound so i got some and browned 5 or 6 first. ( removing the skins. then i used the same skillet to follow the rest of the recipe . i live outside of new orleans, so i was able to buy a mix of the veggies ,so i did not have to chop a lot. my husband and i discussed the tomato situation and he said " how will it it get the red color without the tomatoes? so i added 1 can flame-diced tomatoes when i added the water. could have cooked the rice 5 more mins. just add crunchy french bread and it is sooo good.

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Just the right amount of spiciness and easy to make. Added shrimp and it was even better! Reheats nicely too!

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This recipe is fantastic to make in the fall or winter. It's simple to make, the flavor is wonderful and it makes great leftovers. We added shrimp which made a great addition! Two thumbs up!