Cajunman Would be...Confused???

It's been bitterly cold here in the plains. I don't think it got above 20F, but I could be wrong since I was stuck in the office all day. There's still snow on the ground from our Christmas Eve blizzard, and the ice in the parking lot of my apartment is treacherous. With that said, I wanted something hearty, flavorful, and a bit spicy for dinner. Enter Jambalaya.

Appropriately named Man pleasin' Jambalaya on All Recipes, this has it all: chicken, smoked sausage, rice, spice. It's certainly hearty and could easily feed an army. It lives up to its namesake too (at least the first part). I made this a few weeks ago, and the hubby said, "I wouldn't mind if we had this again. I think it's my new favorite." Now to be fair, every meal is his new favorite, but it's still nice to hear that he likes my cooking. I do realize that this is not a traditional jambalaya. It should probably have some shellfish in it and possibly some other things. It is a really good base to start with and personalize (which I did). Give it a try. You won't be disappointed (unless you don't like it, then I can't help you there).

Man Pleasin' Jambalaya
Recipe from All Recipes, adapted by me

8 skinless, boneless chicken breast halves, diced (I use the Tyson boneless, skinless tenderloins)
6 cups chicken broth
3 cups long grain white rice
1 pound smoked sausage, sliced (I use the all beef by Hickory Farm)
1 can diced tomatoes (I used a small can the first time and handful of fresh chopped cherry tomatoes this time)
1/4 cup olive oil 
1 small onion, finely chopped
1/4 teaspoon cayenne pepper, or to taste
1-1/2 teaspoon Cajun seasoning
salt and pepper to taste

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 sausage and tomatoes.
2. Pour in the broth, and bring to a boil. Add the rice, and season with cayenne, cajun seasoning, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and broth has been absorbed.