Jambalaya

By lemirenl

Easy to prep ahead of time and throw together and cook on low when guests arrive, while you sit back and have a glass of wine, then eat. Nice served with tea biscuits.

Ingredients

• 3 or 4 spicy sausage,
• 2 boneless chicken breast or use thighs if you prefer dark meat
• 1 lb shrimp peeled and deveined
• 1 large onion diced
• 1 large bell pepper (any colour) seeded and diced
• 4 cloves of garlic
• 5 cups of fluid (2 cups of chicken broth, 1 1/2 cup water, 1 -540 ml can Alymers Accents Spicy red pepper stewed tomatoes including the liquid)
• 1 Box (227 g) Zatarain’s Jambalaya Mix, which has a little rice in the box that you will also use (or 5 tablespoons cajun spice and 1 hot chili pepper or flakes)
• 2 bay leaves
• 2 cups uncooked rice

Preparation

Step 1

Method
Sausage - remove casings and cut up into ¼ inch thick pieces and roll pieces into small balls. Saute sausage and put aside

In cleaned skillet/pot (grease removed) saute chicken with onions and bell pepper . When you saute the chicken, add a little cajun spice (if you are not using Zatarians). If you add the garlic now, it may burn or you can add it with the liquid. Saute until chicken is just cooked and return sausage to the skillet/pot.

Add all liquid, including can of Alymers stewed tomatoes, Box of Zartakins or remaining cajun spice and bay leaves. Bring to a boil with the lid on. Then put to simmer.

Now add the rice, stirring occasionally until rice is cooked. Add the shrimp in the last 5 - 10 minutes, so it does not overcook and become rubbery.