Chicken and Sausage Jambalaya

1 pound andouille or other Cajun-style sausage
1 Tablespoon unsalted butter
4 skinned and boned chicken breasts
1 large onion, finely chopped
1 medium-size green pepper, chopped
½ cup (2 stalks) chopped celery
3 cloves garlic, minced
1 cup chopped cooked ham
2 teaspoons Cajun seasonings
1 (14½-ounce) can diced tomatoes, undrained
½ cup chicken broth
¼ teaspoon dried thyme
¼ teaspoon ground red pepper
3 cups hot cooked rice
1 cup finely chopped green onions

Cut sausage into ½ inch slices. Trim chicken of all fat and cut into small pieces.

Cook sausage in a large Dutch oven over medium-high heat until browned, stirring often. Remove and drain on paper towel. Wipe bottom of Dutch oven with paper towel to remove grease. Add butter to Dutch oven. Cook chicken in melted butter over medium-high heat 4 minutes or until cooked. Add onions, green pepper, celery and garlic. Cook uncovered 5 to 7 minutes, or until vegetables are crisp tender. Stir in sausage, ham, Cajun seasonings, diced tomatoes, chicken broth, thyme and red pepper. Bring to a boil. Reduce heat to medium and add rice and green onions. Cook 7 minutes or until thoroughly heated, stirring occasionally. Yield: 6 servings.