Jambalaya

Ingredients:

olive oil

4 boneless, skinless chicken thighs, bite size pieces

1 lb andouille sausage, bite size slices

1 lb raw shrimp

1 large green bell pepper, diced

1 large red bell pepper, diced

4 stalks celery, diced

2 jalapeno pepper, seeded and diced

1 onion, chopped

2-3 cloves garlic, minced

14 oz can crushed tomatoes

4 cups chicken stock

1 1/2 cups uncooked rice

2 T cajun or creole seasoning

1/4 tsp cayenne

1 bay leaf

Instructions:

Drizzle a little olive oil into dutch oven and lightly brown sausage. Remove sausage and set aside.
Using the same pan, add a little more olive oil and a pat of butter. Saute chicken until cooked through, remove and set aside.
Using the same pan, add a little more olive oil if needed and saute onion, bell peppers, celery and jalapeno. When they are almost sweated out, add garlic and seasonings and cook another couple of minutes.
Add crushed tomatoes, chicken stock and rice and bring to a simmer. Reduce heat, cover and cook until rice is almost cooked through - about 25 to 30 minutes. Stirring occasionally.
Remove bay leaf and add shrimp, chicken and sausage. Once shrimp are pink, taste for seasoning and add as needed. Ready to serve.