Parade Magazine Cookbook Jambalaya

• 2 tablespoons cooking oil
• 1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa)
• 1 lb chicken breast, cubed
• 2 small onions, chopped
• 1 large green pepper, chopped
• 1/2 teaspoon salt
• 1/2 cup celery, chopped
• 6 garlic cloves, minced
• 1 six ounce can tomato paste
• 2 twenty eight ounce cans diced tomatoes
• 1/4 teaspoon thyme
• 2 bay leaves
• 1 lemon, cut in wedges
• 1/4 teaspoon cayenne pepper
• 1 lb shrimp
• 1 bunch green onion, chopped

1. Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
3. Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
4. Add shrimp and cook for about 5 minutes.
5. Top with lemon wedges and sliced green onions.

cooking oil, sausage, chicken breast, onions, green pepper, salt, celery, garlic, tomato paste, eight, thyme, bay leaves, lemon, cayenne pepper, shrimp, green onion

Taken from www.food.com/recipe/parade-magazine-cookbook-jambalaya-519476 (may not work)