Jambalaya

• Meat

  • 1 lb Andouille sausage
  • 2 Chicken breasts, boneless skinless

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1 Bay leaf
  • 2 Celery, ribs
  • 4 cloves Garlic
  • 1 Green bell pepper, small
  • 1 Jalapeno peppers
  • 1 Red bell pepper, small
  • 1 tsp Thyme
  • 1 (14 ounces can Tomatoes
  • 1 White onion
  • 1 Yellow bell pepper, small

• Canned Goods

  • 3 cups Chicken stock

• Pasta & Grains

  • 1 1/2 cups White or brown rice

• Baking & Spices

  • 2 tbsp Cajun or creole seasoning
  • 1/4 tsp Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Other

  • (optional 1 cup thinly-sliced okra

Found on gimmesomeoven.com

Description

Ingredients

• 3 tablespoons olive oil
• 2 ribs celery, chopped
• 1 white onion, diced
• 1 small red bell pepper, cored and diced
• 1 small yellow bell pepper, cored and diced
• 1 small green bell pepper, cored and diced
• 1-2 jalapeno peppers, seeded and finely chopped (*more/less to taste, see note below)
• 4 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 cups chicken stock
• 1 (14 ounces) can crushed tomatoes
• 1 1/2 cups uncooked white or brown rice
• 2 tablespoons Cajun or Creole seasoning (**more/less to taste, see note below)
• 1 bay leaf
• 1 teaspoons thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 pound raw shrimp, peeled and deveined
• (optional) 1 cup thinly-sliced okra
• salt and pepper
• (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)