JAMBALAYA- JENNIFER STROUGHMATT
05/27/2010
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Jambalaya

12 raw, 31-40 size, peeled (tail-on is okay) shrimp, frozen is okay
1 large boneless skinless chicken breast
1 link skinless smoked sausage
2 Tbs extra virgin olive oil
1 medium orange or red bell pepper, diced to yield ½ cup
1 medium yellow sweet onion
2-3 stalks celery heart, diced to yield ½ cup
2-3 Tbs minced garlic
½ can Muir Glen Diced Fire-Roasted Tomatoes
3 bay leaves, whole
2 tsp Worcestershire sauce
¾ cup long grain white rice
3 cups chicken broth
3-4 Tbs Creole seasoning
Hot sauce to taste

Cut sausage link lengthwise and then slice each half into ½ inch thick pieces. Place these in nonstick skillet to brown, stirring occasionally. Thaw and remove tails from shrimp. Dice into inch-long pieces. Place in bowl with sprinkle of Creole seasoning, toss and set aside. Dice chicken into inch-square chunks, place into a separate bowl, sprinkle with Creole seasoning, toss and set aside. Turn off sausage once nicely browned.

In 6-quart pot over medium heat, sauté onions, bell pepper, and celery in olive oil to soften. Add tomatoes, Worcestershire, garlic, and bay. Stir. Add rice, broth and 1 tablespoon Creole seasoning. When rice is tender, check spiciness for personal preference. Add chicken (and more spice if desired.) After 10 minutes, add shrimp and sausage and cook 3 more minutes or until shrimp are firm. Add hot sauce to taste.

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