Jambalaya

Ingredients

3 tablespoon olive oil (or oil of choice)

1 medium onion, chopped

2 large stalks celery, chopped

1 medium bell pepper (any color, but I used red)

4 tablespoon garlic, minced

1 pound chicken breast, cut into ½-inch pieces

9-10 ounces sausage, kielbasa, andouille or any sausage of choice, cut into bite-size pieces

1 teaspoon cayenne pepper (more or less to taste)

2 teaspoon paprika (more or less to taste)

salt to taste

black pepper to taste

1 teaspoon thyme , dry

1 tablespoon oregano , dry

1 tablespoon basil , dry

1 can crushed tomatoes, undrained (28 ounces)

3 cups chicken broth (or stock)

1 cup rice, uncooked (I used Lundberg Jubilee, a wild mixed rice)

½ pound shrimp medium size, tail on or off, raw or cooked

Directions

Heat the oil on medium in a large Dutch oven on the stove top.
Add onion, celery, and bell pepper and cook about 5 minutes.
Add garlic, basil, oregano, and thyme and stir. Cook for about 5 more minutes.
Add the chicken and sausage and let brown for 5-10 minutes, stirring often.
Add cayenne pepper and paprika to the meat mixture and blend lightly.
Pour in the crushed tomatoes, chicken broth, and rice and mix. Bring to a light boil, then lower the heat to 1-2 and cover.
Cook covered on low for 45 minutes, stirring a couple times to make sure the rice isn't sticking to the bottom.
During the last 5-10 minutes of cooking, add the shrimp to the top of the mixture and cover. Check again after about 5 minutes and flip shrimp over, making sure not to cover it deeply so you can keep an eye on its doneness. Cover and cook 5 more minutes or until shrimp is opaque pink and white.
Serve right away with a side salad and crusty bread if desired.

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