Jambalaya Recipe

8-10 Servings

2 tbsp extra virgin olive oil
1 lb chicken thighs, cut into pieces
1 lb turkey andouille sausage
1 lb shrimp, peeled, deveined
1 lb catfish, cut into small pieces
1 large onion chopped
1 bell pepper chopped
3 cloves garlic, minced
4 stalks celery
2 tbsp Creole seasoning
1 6oz can tomato paste
4 tomatoes peeled and chopped
8 cups chicken broth
2 bay leaves
4 cups long grain brown rice
Salt to taste
1/2 cup chopped parsley and chives

1- Place olive oil in large pot over medium heat. When hot, add chicken and sausage to cook for 5 mins. Then add shrimp, fish, onion, bell pepper, garlic and celery. Cook until browned.

2- Add Creole seasoning, tomato paste, tomatoes and chicken broth and simmer. Add bay leaves, stir in rice and season with salt to taste. Reduce to simmer, then cover. Cook until liquid is evaporated (approx 30 mins)

3. Before serving remove bay leaves and stir in herbs.

(Recipe from People Magazine - Art Smith)