Goosbey-Style Jambalaya

• 4 tbsp Chili powder or (preferred) Bere bere (Ethiopian spice)
• 2 tsp Cinnamon
• 4 cloves Garlic (1 tbsp of garlic powder)
• 2 tsp Black Pepper
• 1 tsp Salt
• 1/3 cup Olive/vegetable oil
• 1 Onion (coursely chopped)
• 2 Bell Peppers (coursely chopped)
• 3 Celery stalks (chopped)
• 1/3 cup White wine or white wine vinegar
• Whole leaves of fresh basil
• 2 boneless skinless chicken breast (chopped into smaller pieces)
• 1 lb of peeled deveined medium shrimp
• 3-4 links of Andouille sausage or one large link of smoked turkey sausage (sliced) (If you buy andouille sausage, boil or broil the sausage before adding it to the mixture.)
• 1/2 cup of heavy whipping cream

1. Heat oil in skillet and add onions. Cook onions until slightly transparent. Add bere bere, black pepper, salt and wine/vinegar. Stir until onions are coated in the wine/vinegar/spice mixture. Add chicken and cook until done. Add bell peppers, celery, sausage, and shrimp and cook until shrimp are opaque and white all the way through. Add cream and stir until everything is evenly coated. Let simmer for 5 min stirring occasionally.
2. Serve over a bed of brown/white rice and garnish with a few leaves of fresh basil

chili powder, cinnamon, garlic, black pepper, salt, olivevegetable oil, onion, bell peppers, celery, white wine, basil, chicken, shrimp, sausage, cream

Taken from www.epicurious.com/recipes/member/views/goosbey-style-jambalaya-1211967 (may not work)