JAMBALAYA

3 Tbsp cup Canola Oil
3 cups finely chopped onions
2 cups finely chopped celery
1/2 cups finely chopped green bell peppers
1/2 cups finely chopped red, sweet bell peppers
1/2 cups finely chopped yellow bell peppers
1-1/2 cups chopped ham
1-1/2 cups chopped andouille smoked sausage
3 Boneless Skinless Chicken Breasts, cooked, diced
24 Medium Shrimp, shelled, deviened, tails off
8 medium-size tomatoes, peeled and chopped
1 cup tomato sauce
4 bay leaves
2 tbsp Season Salt
1 tsp minced garlic
1 tsp onion powder
1 tsp Paprika
1 tsp Black Pepper
1 Tbsp cayenne Pepper (optional)
Shrimp, raw, 24 medium (remove)
2-1/2 cups uncooked rice (preferably converted)
2 cups Chicken broth or water

Makes 6 Servings

In a 4-quart saucepan, melt canola oil over medium heat. Add 1-1/2 onions, 1 cup celery and 1/4 cup of each color of bell peppers. Cook until onions are a rich brown color, about 20 minutes, stirring occasionally. Add the andouille and remaining onions, celery and bell peppers. Continue cooking 5 minutes, stirring occasionally. Add chicken, diced tomatoes, tomato sauce, bay leaves, paprika, black pepper, cayenne pepper (optional), seasoning salt, garlic and Onion Powder. Simmer 10, stirring occasionally. Turn heat to high, fold in rice until well mixed. Add stock, cover pot and remove from heat. Let stand, covered, 15 minutes. Return saucepan to medium heat, add shrimp and cook covered for 5 minutes. Stir and simmer and additional 5 minutes. Remove from heat and let stand, covered, until rice is tender, about 10 minutes. Remove bay leaves and enjoy.

Number of Servings: 6

Recipe submitted by SparkPeople user FEMMEDEDIEU.