Jambalaya

• 5 each celery stalks trimmed, sliced
• 2 each sweet bell peppers stemmed, cored, seeded
• 1 medium red onion peeled, quartered
• 1 medium white onion peeled, quartered
• 1 medium yellow onion peeled, quartered
• 1 head garlic separated into cloves
• 1 bunch basil
• 1 bunch oregano
• 1/2 bunch thyme
• 3 cans tomatoes diced
• 2 cups sundried tomatoes cut up
• 2 pounds chicken boneless
• 1 pound chicken wings boneless
• 5 each bay leaves
• 4 tablespoons red pepper flakes
• 2 pounds andouille
• 2 pounds shrimp peeled

1. Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor.
2. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder.
3. Cover and bring to a boil.
4. Reduce heat to medium an cook for about 35 minutes.
5. While the mixture cooks, thinly slice the andouille sausage and roast in 350F (180C) F oven for about 15 minutes (this will render out a lot of the grease).
6. Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.
7. Add shrimp and cook for about 5 minutes.
8. Season with salt to taste.
9. Serve over rice.

celery stalks, sweet bell peppers, red onion, white onion, yellow onion, garlic, basil, oregano, thyme, tomatoes, tomatoes, chicken, chicken, bay leaves, red pepper, andouille, shrimp

Taken from recipeland.com/recipe/v/jambalaya-42475 (may not work)