Jambalaya

Ingredients

1 Tbsp olive oil

1 Large onion, chopped

2 Medium cloves garlic, peeled

1 Large green bell pepper, cored, seeded and chopped

2 celery stalks, diced

3 Tbsp fresh Italian parsley, minced

4 oz extra - spicy sausage

5 oz boneless, skinless chicken breast, diced

1 Large bay leaf

1 tsp cayenne pepper

1 Can diced tomatoes (28 oz)

1 Can tomato sauce (8 oz)

3/4 Cup brown rice, uncooked

1 1/2 lb medium shrimp, peeled, deveined and chopped into bite - sized pieces

Directions

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, suasage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water/chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.