jambalaya recipe

Rice, Shrimp & Chicken Jambalaya

serves many

2 tbsp oil

1 lb shrimp – fresh

4 skinless boneless chicken breasts

1 lb spicy cooked sausage (Summer sausage)

6 oz ham - cubed

2 celery stalks – chopped

3 garlic cloves – minced

2 cups chicken broth

1 cup canned crushed tomatoes

1 tsp cayenne pepper

¼ tsp dried thyme

sprinkle Italian parsley

1 bay leaf

1 ½ cups rice

heat oil in large pot

add chicken chunks and sausage slices, cook until brown (5 mins)

stir in ham cubes, cook 5 mins longer

add all remaining ingredients EXCEPT RICE AND SHRIMP, bring to a boil, stir well

stir rice, season to taste

when liquid returns to boil, reduce heat cover pan tightly

simmer 10 mins

remove pan from heat, QUICKLY add raw shrimp to top, quickly replace lid and set aside for 20 mins to let rice and shrimp cook

i usually only use 3 meats (shrimp, sausage, shrimp)