Jambalaya

Jambalaya
Clay’s Clean Cooking, LLC
Adapted from Southern Living Magazine November 2013

Makes 8-10 Servings

1 pound of Aidells Cajun style andouille sausage, sliced
2 TBSP EVOO
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 cloves of garlic, minced
1 bay leaf
2 tsp. Creole seasoning
1 tsp. Dried Thyme
1 tsp. Dried oregano
2 1/2 cups diced tomatoes or
2 10 oz cans of organic diced tomatoes
20 oz. Green chilies
3 cups of low sodium chicken broth
2 cups of uncooked rice ( I used brown rice- Lundenberg)
2 cups shredded cooked chicken
1 lb. Peeled, medium sized raw shrimp, deveined
1/2 c chopped fresh parsley
Garnish: chopped green onions

Directions:
1. Cook sausages in hot oil in a dutch oven over medium high heat stirring constantly until browned. Remove sausages.
2. Add diced onion and next 7 ingredients. Saute 5 minutes or until veggies are tender. Stir in tomatoes and next 5 ingredients and sausage. Bring to a boil over high heat. Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until rice us tender.
3. Stir in shrimp; cover and cook 5 minutes or until shrimp are cooked.
4. Stir in parsley, garnish with onions and serve.

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