Butterball Jambalaya

• 2 cups of finely chopped celery
• 1 1/2 cups of chopped shallots (onions are good too)
• 2-3 cups of long grain rice (depends on how much you like rice or hate carbs)
• 1 and a half stick of butter
• 1 can of chicken broth
• 2 cans of chopped tomato (with jalapenos is preferred)
• 6 chicken breasts
• 2 lbs. of shrimp
• 1 polish sausage (typically one package item)
• 1 pack of chorizo sausage
• 1 lb. of ham (chopped into cubes)
• *optional 1 lb. of mussels or scallops (i preferred scallops). if you
• put in one of these, take out one chicken breast and maybe a 1/2 lb.
• of shrimp.
• lots of cheyenne pepper
• 3 tablespoons of minced garlic (chopped garlic is good too)
• 2 teaspoons of black peppers
• 1 teaspoon of salt
• 3 bay leaves

1. First, you have to prep the chicken, chorizo, and mussels/scallops. Chop the chicken breasts into small pieces and cook in pan with a
2. little oil, salt, pepper, and cheyenne pepper. Don't cook all the way through, but just so the exterior is fully cooked. Drain excess juices
3. and put aside in a bowl.
4. Second, chop the celery and onions.
5. Now you can start the real cooking. Put the stove on high heat and add the butter, celery and onions in the pot. If you're more slightly more
6. health conscious, you can add only one stick of butter.
7. Stir and add about 3 teaspoons of cheyenne pepper (more if you want it spicy and hot, or you can always add more later in the process since it doesn't matter), salt, and pepper. Add the garlic, and stir until the celery gets softer.
8. Now add the shrimp and stir. After a few minutes, add the rest of the meats.
9. Add the can of chicken broth, tomatoes, and two cans of water. The level of the liquid should be at the level of the all the "stuff" in
10. the pot or just slightly above it. Add the bay leaves and bring to a boil. As soon as it boils, add the rice, bring to low heat, stir and
11. cover. The jambalaya should just slightly bubble.
12. Cook for about 25-30 minutes covered and then uncover. This should cook under low heat for about an hour more without a cover, so a total
13. of 1 1/2 hours on the stove. Basically until most of the liquid is gone. During this 1 1/2 hour, taste the liquid and see if you need more salt and cheyenne pepper. I usually add more cheyenne pepper generously to the pot to give it a kick.

celery, shallots, long grain rice, butter, chicken broth, tomato, chicken breasts, shrimp, sausage, pack of chorizo sausage, ham, mussels, these, shrimp, lots of cheyenne pepper, garlic, black peppers, salt, bay leaves

Taken from www.epicurious.com/recipes/member/views/butterball-jambalaya-50000606 (may not work)