Jambalaya

I like to make this easier by using Minute Rice.

You’ll Need:

• 4 slices thick cut bacon, diced

• 4 andouille sausages (can’t find andouille? Sub hot Italian sausage!)

• 2 boneless, skinless chicken breasts, diced into bite-sized pieces

• 1 pound shrimp, deveined and peeled

• 1 large sweet onion, diced

• 1 green bell pepper, diced

• 4 ribs celery, diced

• 1 bulb garlic, minced

• 1/4 cup thin sliced okra

• 1 tablespoon olive oil

• 14 ounce can crushed tomatoes

• 4 cups chicken stock

• 2 teaspoons Worcestershire

• 1 teaspoon sriracha

• 1 teaspoon Frank’s Red Hot

• 2 tablespoons your favorite cajun/creole seasoning

• 1/4 teaspoon cayenne

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 2 1/2 cups Minute Rice

Get Cooking:

1. In a large, deep pot fry bacon until crisp. Remove from pot and set on a paper towel lined plate to drain.

2. Brown sausages in bacon fat until juices run clear. Remove from pot and let cool then slice into rounds. Set aside.

3. Season both chicken and shrimp with 1 tablespoon of the Creole seasoning.

4. Brown chicken in pan drippings for about 3-4 minutes. Remove from pan and set aside with other meat.

5. Flash fry shrimp in drippings in pan, for just 15 seconds each side. Remove from pan, set on its own plate and set aside.

6. Add 1 tablespoon olive oil to the pot and toss in: onions, bell pepper, celery, garlic and okra. Cook 2 minutes then add crushed tomatoes.

7. Add all remaining seasonings and stir well.

8. Slowly pour in chicken stock, mix well then add bacon, sausage and chicken back to the pot.

9. Allow to simmer 20-25 minutes.

10. Add Minute Rice and shrimp and remove from heat.

11. Mix well, cover, and allow to sit 5-6 minutes.

12. Stir, mix in fresh sliced green onions.

13. Enjoy!