Jambalaya

1 lb raw shrimp, peeled deveined
6 chicken sausages, sliced
7 oz chicken breast
1 cup basmati, uncooked
1 can diced tomatoes
1 cup chopped onion
1 cup sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeno peppers
1 tablespoon minced garlic

Broth
3 cups water
1 cube chicken bouillon
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
Hot pepper sauce

In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Serving Size: Makes 8 bowls

Number of Servings: 8

Recipe submitted by SparkPeople user JUNEBUGABEE.