JAMBALAYA

By Vanetta

Ingredients

• 1/2 lb Keilbasa
• 1 cup chopped chicken
• 2 Tbsp oil
• 2 cup chopped onion
• 2 cloves minced garlic
• 1 large green bell pepper, chopped
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large orange bell pepper, chopped
• 2 cup chopped tomatoes
• 1/2 tsp sugar
• 2 tsp chopped fresh thyme (or 1 t dry)
• 2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup rice
• 1 1/2 cup chicken stock
• 1 lb of medium shrimp, peeled and deveined
• 3 Tbsp fresh parsley, chopped

Preparation

Step 1

Saute keilbasa and chicken in a dutch oven until brown. Remove and set aside. Add oil to pot and cook the onions and garlic over medium heat until tender. Add the peppers, tomatoes, sugar, thyme, chili powder, and cayenne. Simmer over low heat for 15 minutes. Slice the keilbasa and add to the pot with the chicken and rice. Stir in the chicken stock and heat to boiling. Reduce heat, cover and simmer until the the rice is tender (about 30 minutes). Stir in the shrimp and cover, cooking about 5 minutes more until the shrimp turns pink and the stock is completely absorbed. Stir in the parsley and adjust seasons just before serving.