Jambalaya

It has been too long since I have posted! Vacations have a way of putting the rest of your life on hold...

I tried this recipe awhile ago, froze most of it, and reheated it a few weeks ago. It was delicious! We especially love it with some Red Hot Chili Sauce. Yummy.


2 Tablespoons Vegetable Oil
1/2 pound smoked sausage, chopped
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper
2/3 cup chopped cooked ham
4 to 5 cloves garlic, minced
1 1/2 pounds chicken, cut into bit-sized pieces
4 medium tomatoes (about 1 pound, chopped)
2 cups chicken broth
1 cup tomato sauce
1 1/2 teaspoons salt
3/4 teaspoon bottled hot pepper sauce
1 teaspoon black pepper
2 bay leaves
1/2 cup chopped green onion
Creole seasoning
2 cups uncooked long grain white rice
18 medium peeled and deveined uncooked shrimp

Preheat oil in a large saucepan over medium heat. Add sausage, onion, celery, bell pepper, ham and garlic. Saute for 5 to 6 minutes or until onions are tender.

Add chicken, cook and stir fry for 1 minute. Add tomato, broth, tomato sauce, salt, hot pepper sauce, black pepper, and bay leaves. Cook for 15 minutes, stirring often. Stir in green onion, cook 2 minutes more. Season to taste with Creole seasoning.

Preheat oven to 350 degrees. Remove pan from heat. Stir in uncooked rice and shrimp. Bake, covered, about 20 minutes or until rice is tender and shrimp are opaque, stirring halfway through baking. Remove bay leaves before serving.

TO FREEZE: Prepare all the way. Place in a freezer container and freeze up to 2 months. Defrost in refrigerator. Reheat at 350 degrees for about 30 minutes or until heated through.

{From Super Suppers Cookbook, which I picked up at my local library and have liked a lot!}