Jambalaya

• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 jalapeno, chopped
• 1 stalk celery, chopped
• 1 lb beef sausage, chopped
• 1 lb chicken breast, cubed
• 1 lb medium deveined shrimp
• 3 cups long grain rice
• 2 cups chicken broth
• 1 (14 1/2 ounce) diced tomatoes with juice
• 2 (7 3/4 ounce) cansel pato tomato sauce
• 1 (6 ounce) tomato paste
• 1 teaspoon cayenne pepper
• 3 teaspoons dried thyme
• 2 teaspoons fresh thyme (to garnish)
• 4 stalks green onions, chopped for garnish
• salt and pepper

1. In a large kettle over med heat fry beef sausage (until fat is rendered).
2. Add all chopped vegetables and chicken breast.
3. Fry until chicken is cooked approx 5 minutes.
4. Add rice, salt and pepper, dried thyme and tomato paste.
5. Stir until mixed well and tomato paste starts cooking.
6. Add chicken broth, tomatoes and El Pato tomato sauce.
7. Simmer 15 to 20 minutes (check to make sure you have enough liquid, if it looks dry add a cup of water).
8. Add shrimp when rice is tender.
9. Cook 3 minutes longer or until shrimp is pink.
10. Serve family style on a large platter garnished with green onions and fresh thyme.

onion, bell pepper, celery, beef sausage, chicken breast, shrimp, long grain rice, chicken broth, tomatoes, tomato sauce, tomato paste, cayenne pepper, thyme, fresh thyme, stalks green onions, salt

Taken from www.food.com/recipe/jambalaya-224963 (may not work)