Jambalaya

This Jambalaya Recipe is the Bomb!

2 onions chopped

2 stalks of celery chopped

1 bell pepper chopped

3 cloves of garlic chopped

4 TBS butter melted

1 pound of andouille sausage sliced

1 pound of shrimp deveined (optional may be substituted with chicken)

1 pound of chicken thigh meat chopped (optional may be substituted with shrimp)

1 pound of mushrooms sliced

1.5 cups of uncooked rice

1 15 ounce can of diced tomatoes

3 cups of chicken or vegetable stock

Creole seasoning, salt and pepper to taste

Instructions

Melt the butter and sauté onions, bell pepper and celery until onions are transparent. Add garlic and sauté for 2 minutes.

Add sausage and cook until browned. Add shrimp or chicken (or both!) and cook until the shrimp are pink or the chicken has begun to brown. Add stock, rice, tomatoes and the spices and bring to a boil. Lower the heat and simmer with the lid on for 25 minutes until the rice is tender.