Jumbalaya (by Jennifer)

This recipe is from our trip to Maine in the summer of 2008. Ryan's sister in law, Jennifer made it - it is sooooo good!

1 bag chicken thighs
6 cups of chicken broth (canned or from cooking of chicken)
1 cup olive oil
1lb smoked sausage cut in discs
1 can Rotel
1 large onion
1-2 bell peppers, chopped
4 cloves garlic
2 stalks celery
3 cups raw rice (not minute, use long grain)
Tony's seasoning (or Zataran's Creole seasoning) to taste

Boil & Debone chicken, lightly brown sausage. After sausage brown, add ingredients to that pot. Add 1/4 olive oil. Saute onion, peppers, garlic, celery with salt. Mix all ingredients (everything left) in pot. Add 6 cups of chicken broth (can or from cooking chicken) to mixture to pot with all ingredients and stir well. Simmer covered for 30 minutes or until the rice is cooked. May need to add a little water, but don't stir too much.