Jambalaya

Jambalaya

Chopped scallions would also make a great last minute stir in with the parsley. 

-1 lb cooked chicken (I used thighs and boiled then shredded them so that I could have some homemade broth to make this with)

-1 lb smoked turkey sausage, sliced

-1 lb medium shrimp (I used thawed frozen RAW shrimp)

-2 Tbsp Tony's seasoning

-2 Tbsp olive oil

-1 onion, diced

-1 green pepper, diced

-4 stalks celery, diced

-5 cloves garlic, minced

-1 tsp salt

-1/2 tsp pepper

-1/2 tsp cayenne

-3 bay leaves

-1 (28 oz) can diced tomatoes

-1 tsp thyme

-1 Tbsp hot sauce

-8 cups chicken broth

-3 cups rice

-chopped parsley

Season the raw shrimp and cooked chicken with the 2 Tbsp Tony's seasoning and set aside.  Heat oil in large pot over medium heat.  Saute the onion, green pepper, and celery until soft (about 5 minutes).  Add garlic and saute 30 seconds.  Add sausage, cayenne, diced tomatoes, salt, pepper, bay leaves, thyme, hot sauce, and chicken broth.  Bring to a boil.  Add rice, reduce heat and simmer, stirring often.  Cook until liquid is absorbed (15-30 minutes) and rice begins to get tender (add more broth or water 1 cup at a time if needed until rice is properly cooked).  Add shrimp and chicken, cover and cook until shrimp is done (10-15 minutes), stirring often.  Stir in fresh chopped parsley and serve.