Jambalaya

• 3 tablespoons vegetable oil
• 2 boneless chicken breasts
• 2 boneless chicken thighs
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 celery rib, chopped
• 1 garlic clove, minced
• 14 cup chopped parsley
• 8 ounces kielbasa
• 1 teaspoon cajun spices
• 12 teaspoon dried thyme
• 14 teaspoon cayenne pepper
• 1 bay leaf
• 1 12 cups converted rice
• 2 cups chicken stock
• 1 cup tomato sauce
• 12 lb small raw shrimp
• chopped parsley (to garnish)

1. In a large heavy dutch oven over medium heat, heat oil and brown the chicken breast and thighs for 5 minutes.
2. Add onion, bell pepper, celery,garlic, and parsley and cook for 5 mins longer.
3. add the sausage, cajun spice, thyme, cayenne, bay leaf, and season to taste with salt and pepper.
4. Cook for 1 minute.
5. Stir in the rice, chicken stock, and tomato sauce and bring to a boil.
6. reduce heat to medium low, cover and cook for 30 mins to 35 minutes Gently nestle the shrimp into the rice 5 mins before the jambalaya is finished.
7. When ready to serve, fluff the rice with a fork.
8. Garnish each serving with chopped parsley.

vegetable oil, chicken breasts, chicken thighs, onion, green pepper, celery, garlic, parsley, kielbasa, cajun spices, thyme, cayenne pepper, bay leaf, rice, chicken stock, tomato sauce, shrimp, parsley

Taken from www.food.com/recipe/jambalaya-514890 (may not work)