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Spicy Jambalaya
1 T. olive oil
1 large onion – chopped
2 medium cloves garlic – minced
1 large green bell pepper – cored, seeded and chopped
2 celery stalks – diced
3 T. fresh Italian parsley – minced
2 andouille sausage links (7oz.) – cut in slices (I bought extra spicy)
5 oz boneless skinless chicken thighs – chopped
1 large bay leaf
1 t. cayenne pepper (I used more)
1 can (28 oz) diced tomatoes
1 3/4 C. chicken stock
3/4 cup brown rice – uncooked
1 1/2 lb. medium shrimp – peeled and deveined
Instructions
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), and 1 3/4 cups chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
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