JAMBALAYA

JAMBALAYA

Serves 10, I cut the recipe in half for the family
10 sausages, your favorite, thinly sliced ½ to 1 sausage per person
3 tbsp olive oil
2/3 cup chopped red or green bell pepper
2-4 cloves of garlic, minced or sliced
¾ cup chopped parsley
1 cup chopped celery
2- 16oz cans diced tomatoes
2 cups chicken broth
1 cup chopped onions
1-1/2 tsp thyme
2 bay leaves
2 tsp oregano
1 tbsp of Creole seasoning, mix together;
1tsp salt, ½ tsp cayenne pepper, ½ tsp black pepper, 1tsp chili powder, 1tsp garlic powder
2 cups white rice
5 chicken breasts, cut in half or 10 thighs,
and/or 3 lbs raw shrimp, peeled

In a heavy pot sauté sausage, add oil and sauté pepper, garlic, celery, onions 5 minutes. Add rice, then tomatoes, broth, spices. Add rice and chicken and cook covered over low heat for 30 minutes, stirring once or twice. Continue cooking until the chicken is done and the rice has absorbed all the juices and is tender, about 15 minutes. Sprinkle with fresh parsley. Feel free to adjust the 'heat' and other protein ingredients.