Jambalaya - cooking recipe

Ingredients

1 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large bell pepper, chopped
2 celery stalks, sliced
3 Tbsp. Italian parsley
4 oz. smoked ham, cubed
5 oz. boneless skinless chicken breasts, cubed
1 bay leaf
1 tsp. cayenne pepper
1 (28 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
3/4 c. brown rice (uncooked)
1 lb. Andouille sausage, cut in bite size pieces
1 3/4 c. water

Preparation

Add oil to a large Dutch oven. Over medium heat, saut onion, garlic, green pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce and 1 3/4 cups water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Add rice and Andouville sausage. Stir well. Bring mixture to a boil. Lower heat and simmer, uncovered, for 45 minutes or until rice is cooked and most of the liquid is absorbed. Remove bay leaf. Salt and pepper to taste. Serves 6.