Mike'S Jambalaya

• 3/4 lb andouille sausage
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon file powder, says optional, but I can't fathom jambalaya without it
• 1 bay leaf
• 1 cup rice
• 14 1/2 ounces diced tomatoes
• 2 cups chicken stock
• 1 1/2 lbs smoked chicken or 1 1/2 lbs smoked turkey breast, diced
• 3/4 lb shrimp
• 1 teaspoon salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 teaspoon hot sauce (to taste)

1. If using smoked andouille, cut into 1/2" rounds, if using raw, cut into smallest possible pieces. Saute in a 5 quart dutch oven or wide stock pot until lightly browned. Remove with slotted spoon to a small bowl. Reserve rendered fat in dutch oven.
2. Melt butter in rendered fat,and add garlic, green pepper, onion, and celery to the pan. Saute until soft.
3. Add salt and pepper, to taste.
4. Add thyme, basil, file and rice to vegetables and saute approximately 2 minutes.
5. Add bay leaf and stir in tomatoes and chicken stock.
6. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, approximately 20-25 minutes, stirring 2-3 times.
7. Add chicken (or turkey) and stir gently until chicken the thoroughly warmed. Return sausage to the pan and add shrimp at this time. Simmer another 2-3 minutes until shrimp is warmed. Remove bay leaf. Serve with addtional salt, pepper, and hot sauce to taste.

andouille sausage, butter, garlic, stalks celery, onion, green bell pepper, thyme, basil, file powder, bay leaf, rice, tomatoes, chicken stock, chicken, shrimp, salt, black pepper, hot sauce

Taken from www.food.com/recipe/mikes-jambalaya-423157 (may not work)