My boss has me working hard lately, making something nearly everyday for their dinner. On the menu for tonight is Chicken and Sausage Jambalaya. Originally from Cooking Light, I have adapted the recipe in a few ways, mainly using more vegetables than specified. I have made this several times now, and the first couple I didn't let it simmer long enough, and turned out more like a soup. It would probably be fine like that, but when thinking of classic jambalaya one thinks of a thicker texture. This recipe is generally pretty quick, and takes about 40 minutes ...