Jumpin’ Jambalaya! Recipe

To me, there’s no better October/March dish to ward off the winds of change than some Jumpin’ Jambalaya!

And what’s even better is that it is virtually fail proof.  Simple…adjustable…versatile…and EASY!

No surprise, the favorite concoction around our house is Shrimp, Chicken & Sausage Jambalaya.  A true potpourri for the palate!

Here’s a good start, but again, adjust according your family's taste buds AND BE SURE TO MAKE ENOUGH – IT FREEZES WONDERFULLY!

 1 ½ lb. boneless chicken breast

3 lb. raw shrimp, peeled & deveined

1 lb. sausage (several good-sized links – spicey Italian)
3 tbsp. olive oil
¾ c. chopped/minced green pepper
2 cloves garlic, minced
½ c. chopped fresh parsley
1 c. chopped celery
1 c. chopped onions

1 c. onion – thinly sliced rings
2 (16 oz.) cans crushed tomatoes
2 ½ c. chicken broth
1 (6 oz.) can tomato paste
1 ½ tsp. thyme
2 bay leaves
2 tsp. oregano
1 ½ tsp. chili powder
1 ½  tsp. salt
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. garlic powder
2 ½ c. long grain rice, washed & rinsed 3 times

 In skillet with olive oil, lightly sear chicken breasts (save reserve liquid) and sausage.  Just a few minutes.

Add more olive oil to skillet and sauté green pepper, garlic, parsley, celery and minced onions (approx.. 5-10 mins or until onions are translucent).

Cut chicken meat into cubes (kebob sized) and slice sausage (thick enough to handle a lot of stirring) and set aside.

In a heavy 4+ quart pot, add crushed tomatoes, broth, reserve liquid, and sautéed vegetables.  Bring to a slow boil.

Stir in tomato paste, spices and seasonings.

Reduce heat and stir in rice.  Add sausage & chicken, cover and cook 30-45 minutes over low heat, stirring occasionally.

About halfway through, add shrimp & thinly sliced onions and continue cooking.

Spoon portions into bowls and serve with bread.

Enjoy!  Tastes even better as leftovers, too!

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