Jambalaya

• 2 tlbs olive oil
• 1 large yellow onion
• 1 large green bell pepper
• 3 stalks celery
• 1/2 tsp red pepper flakes
• 1 lb chicken sausage
• 1 pound skinless chicken thighs(cut into 2-inch pieces)
• 2 cups fire roasted crushed tomatoes
• 2 cups long-grain white rice such as basmati
• 2 quarts chicken broth
• 3 bay leaves
• 1 lb seafood(crab or shrimp work well)

1. In a large Dutch oven, over med-high heat add olive oil, onions, green pepper, celery, red pepper flakes and sausage. Cook until browned about 10 minutes.
2. Add chicken, tomatoes, vegetable and seasonings, rice chicken broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the rice is tender, stirring occasionally. Add the seafood and cook another 5 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Remove the bay leaves before serving.
3. VARIATIONS:
4. Hearts of artichoke
5. Pesto
6. Lemon zest and juice
7. Cilantro
8. Avocados

tlbs olive oil, yellow onion, green bell pepper, stalks celery, red pepper, chicken sausage, chicken, tomatoes, longgrain white rice, chicken broth, bay leaves, shrimp

Taken from www.epicurious.com/recipes/member/views/jambalaya-52845871 (may not work)