Cajun Jambalaya, 2/28/14

Jennifer Travis

WT Bubba's

3 tbsp butter

1 pound chicken

1 lb shrimp peeled and deveined

10 oz sausage, some use Andouille sausage( I prefer smoked)

1 1/2 tbsp ground cumin

3/4 teaspoon fresh ground pepper

1 tsp salt

2 table spoons paprika

1/2 teaspoon cayenne pepper

3/4 cup diced tomato, fresh or canned

1 1/2 large green bell pepper diced 1/8x1/8

2 ribs celery, sliced 1/4 inch

4 green onions thinly diced

1 cup whole grain white rice( most rices will work)

4 cups chicken broth

Get a heavy bottomed pot with a lid, melt the butter over medium head, Add the sliced sausage and chicken and cook stirring for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Sauté the spices for 1 minute, add tomatoes, and them add some of the chicken stock. Add the green bell pepper, celery and the bottom part of the green onions ( you will want to save some of the tops for garnishing later) continue to stir.

Stir in the rice and mix well, add the rest of the stock, turn the heat up to high. Bring to a simmer. Reduce the heat to med low, cover and cook for about 50 minutes or until rice is tender add shrimp stir and cook for an additional 5 minutes. taste for seasoning, and add what you might need by taste. serve in bowls garnishing with green onions and enjoy