440 Main's Jambalaya

• 8 ounces chicken breasts, diced 1/2-inch
• 1 lb shrimp (med. sized, peeled and cleaned)
• 2 tablespoons vegetable oil
• 1 small red pepper, diced 1/2-inch
• 1 small green pepper, diced 1/2-inch
• 1 stalk celery, diced 1/2-inch
• 1 small onion, diced 1/2-inch
• 8 ounces andouille sausages, diced 1/2-inch
• 6 ounces ham, diced 1/2-inch
• 16 ounces fresh chicken stock (or canned)
• 12 ounces tomato sauce
• 1 teaspoon salt
• 12 teaspoon shrimp boil seasoning (or blackening spice)
• 3 cups cooked long-grain rice
• 1 tablespoon chopped parsley

1. Saute chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
2. Add the peppers, celery, and onion and cook 2 minutes more.
3. Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
4. Cook for 18-20 minutes at a light simmer.
5. Add in the rice and mix well.
6. Serve in 4 large bowls.
7. Garnish with chopped parsley.

chicken breasts, shrimp, vegetable oil, red pepper, green pepper, celery, onion, andouille sausages, ham, chicken, tomato sauce, salt, shrimp boil, rice, parsley

Taken from www.food.com/recipe/440-mains-jambalaya-214981 (may not work)