Jambalaya

Ingredients:

• 3 tbs olive oil

• 3 ribs celery, chopped (1 cup)

• 1 white onion, diced (1 cup)

• 1 bell pepper, diced (1 cup)

• 1 jalapeno, seeded (leave the ribs in), chopped

• 5 cloves garlic, minced

• 1 lb boneless, skinless chicken thighs, cut into bite size pieces

• 1 lb andouille sausage, halved, then sliced into pieces

• 1 lb shrimp, peeled

• 4 cups chicken stock

• 1 - 14oz can crushed tomatoes

• 2 cups uncooked white rice

• 2 tbs cajun spice (Slap Your Momma is recommended)

• 1 tsp thyme, crushed if dry

• 1/2 tsp cayenne pepper

• salt & pepper

• 3 stalks of green onion, thinly sliced for garnish

• Louisiana hot sauce for garnish

• Crusty french bread

Directions:

• Heat 2 tbs olive oil in large pot or dutch oven over medium-high heat. Add celery, onion, bell pepper, jalapeno & garlic. Saute for 5 min or until the vegetables are soft. Add 1 tbs olive oil, chicken & sausage. Cook for another 5 min or until the chicken is mostly cooked.

• Add the chicken stock, tomatoes, rice, cajun spice, thyme & cayenne. Stir to combine. Bring to a boil, then reduce to a simmer. Cover for 20-25 min or until the rice is cooked.

• Add the shrimp and let simmer for 2-3 min until the shrimp is cooked. 

• Add salt & pepper to taste.

• Serve in a bowl, topped with green onion and Louisiana hot sauce.

• Crusty french bread is a nice addition as well.

Notes:

• Prep time = 15 min

• Cooking time = 40 min

• Servings = 6-8