Dl'S Jambalaya

• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 medium cloves garlic, minced
• 1 large green bell pepper, cored, seeded and chopped
• 2 celery stalks, diced
• 3 tablespoons fresh parsley, minced
• 3 cups Ham (one Big slice 1/2 inch thick), cut into 1/2-inch cubes
• 1 large bay leaf
• 2 teaspoons cayenne pepper
• 1 can (28 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 3 cups brown rice, uncooked
• 4 cups Chicken Broth or bouillon
• 1 pound (3 Links) Kielbasa cut in 1/2 - 3/4 inch slices (Fresh from butcher is best)*see note
• 1 1/2 pound medium shrimp, peeled, de-veined and chopped into bite-sized pieces
• 4 ears corn cut in 2 or 3 inch lengths or 2 cups whole kernel corn

1. Add oil to a large nonstick saucepan, (or stockpot). Over medium heat, saute onion, garlic, bell pepper and celery in oil until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook 5 to 6 minutes, stirring often. Transfer to stockpot, add tomatoes (with juice) and tomato sauce. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Add rice and bouillon and stir well. Simmer, covered, 15 minutes. Add Kielbasa and continue to simmer 30 min. Add Corn, simmer 5 min, add Shrimp and cook 5 minutes or until rice is cooked and absorbs most of the liquid.
2. If during cooking you need to add liquid, add more bouillon. Remove bay leaf and serve.

olive oil, red onion, garlic, green bell pepper, celery stalks, fresh parsley, ham, bay leaf, cayenne pepper, tomatoes, tomato sauce, brown rice, chicken broth, kielbasa, shrimp, corn

Taken from www.epicurious.com/recipes/member/views/dls-jambalaya-1234007 (may not work)