Jambalaya

• 2 T. butter
• 1/2 cup chopped green pepper
• 1 stalk celery, sliced
• 1 medium onion, chopped
• 1/2 tsp. Garlic, chopped
• 1/2 cup uncooked long grain white rice
• 1 cup cubed 3/4 inch cooked chicken
• 1 cup water
• 1 16 oz. can tomatoes
• 1/2 poun cooked smoked sausage, cut into 1/4 inch slices
• 11/2 tsps. Chicken boullion granules
• 1/2 tsp. Paprika
• 1/8 tsp. Thyme
• 1/8 tsp. Red pepper
• 1/8 tsp. Pepper
• 1 small bay leaf
• 1/2 pound fresh or frozen deveined raw shrimp
• Hot pepper sauce if desired

1. In a 3 quart saucepan melt butter until sizzling and add green pepper, celery, onion and garlic. Cook over medium heat, stirring occasionally until vegetables are tender (4-6 minutes). Stir in all remaining ingredients except shrimp and hot pepper sauce. Rduce heat to low. cover and continue cooking, stirring occasionally until rice is fork tender (20-25 minutes). Add shrimp, continue cooking until shrimp turn pink (4-5 minutes). Remove bay leaf. Serve with hot pepper sauce.

butter, green pepper, celery, onion, garlic, long grain white rice, chicken, water, tomatoes, poun, chicken boullion, paprika, thyme, red pepper, pepper, bay leaf, shrimp, pepper

Taken from www.epicurious.com/recipes/member/views/jambalaya-1275090 (may not work)