Jambalaya

• 2 lbs chicken breast
• 1 lb andouille sausage
• 1 lb tail off deviened shrimp (opt)
• 1 lb okra sliced
• 4-5 cloves garlic chopped
• 4 ribs celery sliced
• 1 large onion diced
• 1 small green pepper diced
• 1 small red pepper diced
• 1 small yellow pepper diced
• 4 cans (14oz) chicken broth
• 4 cans (14 oz) diced tomatoes
• 1-1/2 sticks of butter
• 2 cups water
• 1 cup creole roux mix
• 1 cup white rice (uncooked)
• 1 tablespoons creole seasoning
• 1 tablespoon paprika
• 2 tablespoons black pepper
• 1 teaspoon salt

1. In large stockpot melt 1 stick of butter. Mix in okra, onion, garlic, celery, peppers, salt and pepper and sautee for 8-10 minutes(or until tender)stirring frequently. Mix in broth, diced tomatoes and andouille sausage. Set to simmer. In seperate frying pan melt 1/2 stick of butter. Season chicken with creole seasoning and paprika. Sautee in pan for 4-5 minutes(until lightly browned). Pour contents of pan into stockpot - juices and all. In small saucepan mix 2 cups of water with 1 cup of roux stirring constantly until roux begins to boil and thicken. Stir roux mix and uncooked rice into stock pot and simmer for 40 minutes. Add shrimp and simmer an additional 10 minutes. Enjoy!

chicken breast, andouille sausage, shrimp, okra, garlic, celery, onion, green pepper, red pepper, yellow pepper, chicken broth, tomatoes, butter, water, creole roux mix, white rice, creole seasoning, paprika, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/jambalaya-50002003 (may not work)