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Chicken, Shrimp and Sausage Jambalaya
Yield: 10 Servings
4 Tbsp. Garlic, Minced 3 Each Large Yellow Onions, Chopped 3 Each Red Bell Pepper, Diced 3 Each Green Bell Pepper, Diced 4Each Jalapeno Pepper, Chopped 2 Stalks Celery, Chopped 2 Cups Assorted Sausages, Sliced 2 Cups Chicken, Cooked and Shredded 1 Pound Shrimp, Peeled and cleaned 1 Bunch Thyme 3 Cans Tomato Paste 4 Tomatoes, Chopped 1 Bay Leaf To Taste Salt To Taste Pepper Butter 4 Cups White Rice 8 Cups Chicken Stock
Method of Preparation: 1. In a large pot melt enough butter to sauté the Garlic, Onions, Bell Peppers, Bay Leaf, Jalapenos, and Celery. Cook about 2 ½ minutes, keep stirring. 2. Add the Sausage and the Chicken and cook for just a minute. 3. Add the Rice and chicken Stock and cook until the rice is finished. 4. After the rice has been cooked add the Thyme, Tomato Paste, Tomatoes and Shrimp. Cook all of these together on medium heat for about 10 minutes making sure to stir often. 5. Check the seasoning and adjust the salt and pepper if needed.