Jambalaya!

By bakers_delight85

Ingredients

• 2 * 2 Tablespoons Canola Oil
• 1 * 1 whole Medium Onion, Diced
• 1 * 1 whole Green Bell Pepper, Seeded And Chopped
• * ⅓ cups Celery, Finely Diced
• 3 * 3 cloves Garlic, Minced
• 2 * 2 cups Low Sodium Chicken Broth
• 14 * 14-½ ounces, weight Can Of Diced Tomatoes, Undrained
• * ¾ cups Uncooked Rice (long Grain)
• 8 * 8 ounces, weight Andouille Sausage, Sliced Into Rounds
• 1 * 1 teaspoon Dried Thyme
• 1 * 1 teaspoon Dried Basil
• 2 * 2 whole Bay Leaves
• * ¼ teaspoons Crushed Red Pepper (up To 1/2 Teaspoon)
• * ¼ teaspoons Salt, Or To Taste
• * ¼ teaspoons Black Pepper, Or To Taste
• 1 * 1 pound Uncooked Shrimp, Peeled And Deveined
• 1 * 1 cup Cooked, Diced Ham

Details

Servings 6
Adapted from thepioneerwoman.com

Preparation

Step 1

Heat the oil in a large skillet or Dutch oven; add onion, bell pepper, celery and garlic; saute until tender. (Note: if you are using bulk Italian sausage like I did once (instead of cooked sausage), brown the meat at the same time. It imparts a great flavor on the veggies too.)

Stir in the chicken broth, tomatoes, rice, sausage, thyme, basil, bay leaves, and red pepper. Bring mixture to a boil, then reduce heat and cover. Simmer, covered, until the rice is tender (about 15 – 20 minutes). Check seasonings and add salt and pepper as needed. Increase heat to boiling again and add raw shrimp. Cook until just opaque. Add ham and heat through, checking seasonings one more time. Discard the bay leaves. Enjoy!