Jambalaya

• 2 pounds of Shrimp (shelled)
• 1 pounds chicken meat (I get a package of boned, skinned breasts)
• 3/4 pounds smoked sausage
• 2 cans chicken broth
• 1 med onion, chopped
• 2 stalks celery, chopped
• 1 med green pepper, chopped
• cayenne pepper, to taste (1-2 Tablespoons, depending how hot you like it.)
• 16 oz bag white rice
• 1 small can tomato paste
• 4-5 green onions, chopped
• 1 med tomato, chopped

1. Cut the chicken and sausage into small or smaller than bite-sized pieces.
2. Season the chicken with salt and pepper ( I do this rather generously:
3. 1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop,
4. Cook chicken and sausage in small amount of oil or lard, until the chicken is done; about 15 minutes.
5. Remove the meat from the pan and set aside.
6. Saute the onion, celery and green pepper until tender crisp. Add the
7. chicken broth, shrimp, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the top out of the liquid and you'll get crunchy jambalaya.
8. After the 30 minutes are up, stir in the tomato paste. Then stir in the
9. green onions and tomatos.

shrimp, chicken meat, sausage, chicken broth, onion, stalks celery, green pepper, cayenne pepper, white rice, tomato paste, green onions, tomato

Taken from www.epicurious.com/recipes/member/views/jambalaya-1201891 (may not work)