Shrimp, Chicken & Sausage Jambalaya

• 2 TB canola oil
• 1 cup chopped onion (1/4 inch dice)
• 3/4 cup chopped green pepper (1/4 inch dice)
• 1/2 cup chopped celery (1/4 inch dice)
• 2 Andouille sausage links, sliced 1/4 inch thick
• 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
• 1 lb peeled and deviened shrimp
• 2 TB chopped garlic
• 1 cup seeded and peeled tomatoes, 1 inch dice (I use canned plum tomatoes)
• 3 bay leaves
• 1/4 tsp saffron
• 2 cups chicken stock
• 2 TB cornstarch mixed with 2TB water
• Cayenne, to taste
• Salt & pepper to taste
• 2 cups cooked white rice

1. Heat oil in a 10-12 inch saute pan over medium heat then add onion, pepper and celery
2. and cook stirring occasionally for 5 minutes (do not allow to brown)
3. Add sausage and chicken and cook for 5 minutes
4. Add garlic and tomatoes and cook for 2 minutes
5. Add bay leaves, saffron, cayenne and chicken stock and bring to a simmer
6. Cover and cook for 30 minutes
7. Add shrimp, cover and cook 5 minutes more or until shrimp are cooked thru (depends on
8. the size shrimp you use)
9. Add the cornstarch and water, bring to a boil and stir until thickened slightly.
10. Season with salt and pepper and serve over rice

canola oil, onion, green pepper, celery, sausage, chicken thighs, shrimp, tb, tomatoes, bay leaves, ubc, chicken stock, tb cornstarch, cayenne, salt, white rice

Taken from www.epicurious.com/recipes/member/views/shrimp-chicken-sausage-jambalaya-50088137 (may not work)