Chuck’s Jambalaya

2 breast, bone removed Chicken Breast, with skin
2 leg, bone and skin removed Chicken Leg
3 serving Sausage, Smoked Andouille Chicken Sausage Trader Joe's YUM
1 large Onions, raw
2 stalk, large (11"-12" long) Celery, raw
1 cup Bell peppers (Green, Red, Yellow, Orange)
.25 cup, chopped Scallions, raw
2 clove Garlic
0.125 cup Tomato Paste
.25 cup Green Chili Peppers, canned
.5 tsp Thyme, ground
.25 tsp, crumbled Bay Leaf
2.5 cup Chicken stock, home-prepared
2 serving Cooked Medium size shrimp (8 shrimp)
1 cup White Rice, medium grain
2 cup Del Monte Diced Tomatoes, No Salt Added
1 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g) (by SPARKYWATSON)

Cut the Breasts and the Thighs from a whole chicken. Put the remainder of the chicken in a pot with three cups water and boil for the chicken stock. Brown the chicken in a lightly oiled Dutch oven. Remove chicken and in chopped onion, chopped celery, sliced scallions, and chopped garlic. Cook for 2 minuted, then add tomato paste, green chilies,thyme, bay leaf, chicken stock, tomatoes, and Creole seasoning. Mix well and return chicken to pot. Cover and Cook on low for 45 minutes until chicken is done. Remove chicken and cool for 15 minutes. Remove bones and skin, dice or shred chicken. Add the rice to pot while chicken is cooling. When rice is cooked, return chicken to pot along with sliced sausage and shrimp. Cook until shrimp is done and sausage warm. Serve




Serving Size: 2 cups

Number of Servings: 6

Recipe submitted by SparkPeople user JAXONBOY.