"I first tasted this Jambalaya at a church potluck and it was so good that I hunted down the wonderful lady who made it and had to get the recipe! This Jambalaya is very mild and just absolutely exquisite! Enjoy!"
Cut chicken and smoked sausage into bite-size pieces, keep separate. Slice mushrooms. Set aside. Dice onion, peppers and celery. Saute chicken in 2 tbls. butter until tender. Place chicken, sausage, and rice in large pot. Saute onions, peppers, and celery in 2 tbls. of butter until tender. Add to large pot with garlic and simmer for about 30 minutes. Add shrimp toward the end of the simmer.