Jambalaya
1 1/2 cups uncooked short grain white rice (you can use brown if you prefer, but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice). 3 tablespoons olive oil, divided 2 ribs celery, chopped 1 white onion, diced 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper) 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below) 4 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 pound andouille sausage, thinly sliced into rounds 3 cups chicken stock 1 (14 ounces) can crushed tomatoes 1 1/2 cups uncooked short grain white rice (you can use brown if you prefer, but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)
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