Cut the chicken and sausage into small or smaller than bite-sized pieces. Season the chicken with salt and pepper ( I do this rather generously: 1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop, Cook chicken and sausage in small amount of oil until the chicken is done; about 15 minutes. Remove the meat from the pan and set aside.

Saute the onion, celery and green pepper until tender crisp. Add the chicken broth, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. Do Not Stir during this time or some of the rice will rise to the top out of the liquid and you'll get crunchy jambalaya.

After the 30 minutes are up, stir in the tomato paste. Then stir in the green onions and tomatos. Serves a family or more.

it just before or with the paste. If you cook chrimp too long it gets rubbery. It also doesn't keep well, if you don't plan to eat it all at one sitting. If you are using other seafood in place of or in addition to the chicken, you can add that at the normal meat addition, but I don't make this version so I don't have any words of wisdom.