Spicy Creole Jambalaya

Made this last night on a whim. I got home from choral auditions, and I was starving. So, I decided to get in the kitchen and make something happen. This dish is a little on the spicy, but if you can handle a little heat it's great. Definitely one of my new favorites. It's not very difficult, but it is a little bit time consuming (it took a little over an hour). 


Serves 6-8


INGREDIENTS:

2 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
10 oz of Eckrich brand Smoked Sausage (sliced ~ 1/2")
1lb boneless, skinless chicken breast, diced
1 large bay leaf (or 2 small ones)
1 tsp cayenne pepper

1 tbsp seasoning salt
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 cup long grain brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined 

DIRECTIONS:

• Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. 

• Lightly season the chicken with the seasoning salt.

• Add parsley, sausage, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. 

• Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. 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 (or until the shrimp are completely pink). 

• Remove bay leaf. Season to taste with cayenne pepper and salt. (Go easy on the cayenne. A little goes a long way!) 
• Add a dash of tabasco for a little extra punch.

"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet." --Julia Child 

                                 Bon Appétit!