Jambalaya Jubilee!

INGREDIENTS:

* 4 skinless, boneless chicken breast halves - diced
* 3 cups chicken broth
* 1-1/2 cups long grain white rice
* 1/2 pound smoked sausage, sliced
* 2 tablespoons vegetable/sunflower(from kansas yeah!)/peanut oil
* 1 red bell pepper, seeded and chopped
* 1 onion, finely chopped
* 2 carrots, thinly sliced
* 1 stalk celery, thinly sliced
* 1/2 (8 ounce) can mushroom pieces, drained
* 1/8 teaspoon cayenne pepper, or to taste
* salt and pepper to taste
* 3 cloves garlic, minced
* 1 orange habanero, finely chopped (the most important ingredient)
* 1 16oz can of diced tomatoes (our’s were in cilantro and lime)
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon ground black pepper
* 1 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 2 teaspoons Worcestershire sauce
* bag of frozen shimp

DIRECTIONS:

1. Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, bell pepper and sausage and shrimp.
2. Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.