SMOKED SAUSAGE, SHRIMP AND CREOLE TOMATO JAMBALAYA

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
The original jambalaya of New Orleans was tomato-based and flavored with a combination of sausages, ham and chicken. Often, the dish was "thrown together" at a moment’s notice when unexpected friends dropped by and a quick entrée was needed. In such a case, sometimes heavy smoked sausage and tomatoes were the only ingredients needed for a great spur-of-the-moment lunch. But a little chicken and shrimp push this one over the top.

Ingredients:
2 pounds smoked sausage, sliced
1 cup diced boneless, skinless chicken thighs
1 pound (70-90 count) shrimp, peeled and deveined
2 (8-ounce) cans tomato sauce
1 cup diced tomatoes
¼ cup vegetable oil
1 cup diced onions
1 cup diced celery
½ cup diced red bell peppers
1 tbsp minced garlic
3 cups chicken stock or water
3 cups long grain rice
salt and cracked black pepper to taste
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley

Method:
In a Dutch oven, heat oil over medium-high heat. Sauté onions, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Mix in smoked sausage and cook 5 minutes. Add chicken and cook, stirring, about  five minutes. Blend in tomato sauce, diced tomatoes and chicken stock. Bring to a rolling boil, and stir in rice. Return to a boil, then reduce heat to low. Season with salt, pepper and hot sauce. Cover pot and cook 20 minutes. Do not stir or remove lid. Remove cover, add green onions, parsley and shrimp. Stir mixture once to ensure that rice is not sticking and scorching and to blend in shrimp. Cover and cook 10–15 minutes longer. Remove from heat and allow to steam 15 minutes before serving.