Jambalaya

Jambalaya

Kristen W.

Yields: 6-8 servings

3 TB Butter

8-10 stalks sliced celery

1 chopped green pepper

1-2 chopped medium onions
(OR...Kroger sells a freezer mix called "Mirepoix", which is frozen chopped onion, green pepper and celery...saves time and works great! Use 1 or 2 bags)

1 tsp. finely chopped garlic (or garlic power equivalent if you don't have any)

1 1/4 c. uncooked long-grain rice

4 c. Water

2 - 2 1/2 c. cubed cooked chicken

½ - 1 lb. cooked smoked sausage (like kielbasa), cut into 1/4 inch slices and quartered (OR...use a dicer/chopper to get the kielbasa all the same size, about 1/4" cubes)

4 tsp. chicken bouillon granules

1 1/2 tsp. paprika

1/2 tsp. thyme

1/4 - 1/2 tsp. cayenne pepper (more will be a little spicier)

1/2 tsp. black pepper

2 16-oz. can diced tomatoes with liquid

1 bay leaf (or 2 small)

Hot Pepper Sauce

Melt butter or margarine in a stock pot; add celery, bell pepper, onion, and garlic. Cook, stirring occasionally, over medium heat, until vegetables are tender (4-6 minutes). Stir in cooked chicken and diced kielbasa and let stir fry for a few minutes.  Add in spices - bouillon granules, paprika, thyme, cayenne pepper, and black pepper. Saute for a minute or two, then add rice, water, tomatoes with liquid, and bay leaf. Over high heat, cook until mixture comes to a full boil. Reduce heat to low, cover, and continue cooking, stirring occasionally, until rice is tender (about  25 minutes). (Add shrimp if you want to; continue cooking until shrimp is pink (4-5 minutes)). Remove bay leaf. Serve with hot pepper sauce.

**You can also cook this in a crock pot! Sauté veggies etc. then add to crock pot with rice, water, chicken, and everything else. Cook until the rice is done…maybe 4 hours…