Chicken, Pork & Seafood Jambalya

By tjm01

Ingredients

• 1/4 cup butter or margarine
• 1 chopped yellow Spanish onion
• 1 chopped celery stalk
• 2 chopped bell peppers
• 3 tbsp. chopped garlic
• 4 bay leaves
• 1 lb. sliced smoke sausage
• 1 lb. diced chicken meat
• 2 tbsp. seafood seasoning
• 1 tbsp. thyme
• 1 quart converted long grain rice
• 1 lb. peeled, deveined shrimp
• 1 lb. diced tomatoes in juice
• 1 1/2 quart chicken stock

Details

Servings 12

Preparation

Step 1

1. Melt margarine in a large saucepan & saute the onions, celery, bell peppers & garlic. Cook at a high temperature until the onions begin to caramelize.

2. Add smoke sausage, chicken and seafood seasoning, thyme & rice. Lower the heat to medium. Cook for 5 minutes or until the sausage renders its fat.

3. Combine tomatoes and its juice, shrimp and chicken stock. Bring to a boil, cover and turn flame to low. Simmer for 30 minutes. Stir every 10 minutes to keep the rice from burning. Remove from heat. Adjust seasoning before serving.