My Jambalaya (if you like Cajun food, this is BOSS)
Jambalaya
Preparation Time: About 1 Hour
Ingredients
1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained (Rotel original works)
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions
Preparation
1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
