Jambalaya

By kgl1255

Ingredients

• 2 boneless skinless chicken breasts, cubed
• 3 Tbsp olive oil, divided
• 1/2 lb. cubed fully cooked ham
• 1/2 lb. smoked kielbasa, cubed
• 2 med. green peppers, chopped
• 2 med. onions, chopped
• 6 garlic cloves, minced
• 2 cans (14 1/2 oz.) beed stock
• 1 can (28 oz.) crushed tomatoes
• 1 1/2 cups H2O
• 3/4 cup Dijon mustard
• 1/4 cup minced fresh parsley
• 2 Tbsp Worcestershire sauce
• 2 tsp. cayenne pepper
• 1/2 tsp dried thyme
• 1 1/2 cups uncooked long grain rice
• 1 lb. uncooked med. shrimp, peeled and deveined

Preparation

Step 1

In a Dutch oven, cook chicken in 1 Tbsp oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, keilbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 min. longer

Stir broth, tomatoes, water, mustard parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Add rice and return to boil. Reduce heat; cover and simmer 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.