Jambalaya

Yield: 8 servings

Source: Cajun Cooking Recipes

½ lb sausage cut ¼ inch thick

¼ lb boneless chicken breast, cubed

½ large onion, chopped

½ green pepper, chopped

1-2 cloves garlic, minced

2 ribs celery, chopped

¼ tsp cayenne pepper

1 bay leaf

6 oz tomato paste

2½ cups chicken broth

1 large tomato, peeled, chopped

1 Tbsp Creole seasoning

1 Tbsp salt

½ lb shrimp boiled in Zatarain, peeled

1½ cups uncooked rice

Season the chicken with Tone Chachere's seasoning.

Sauté sausage, chicken, onions, green pepper, garlic, and celery until the sausage and chicken are browned in a large pot.

Add the cayenne, bay leaf, and tomato paste; continue to sauté until brown, but stir often to prevent burning.

Add the chicken broth, tomatoes, Creole seasoning and salt; then bring to a boil with the lid on.

When water boils add the shrimp and the raw rice. Stir and lower the heat.

Let rice simmer, stirring every five minutes until jambalaya rice is cooked.