Jambalaya

• kielbasa or andouille sausage↗1 lb
• raw chicken↗1 lb
• shrimp or crawfish↗1 lb
• onion↗1 cup

  diced

• green pepper↗1⁄2 cup

  diced

• celery↗1⁄2 cup

  diced

• garlic↗2 tablespoons

  minced

• olive oil or vegetable oil↗1 tablespoon
• long grain rice (not instant)↗2 cups
• beef broth↗4 cups
• water↗2 cups
• diced tomatoes, including juice1
• green onions↗4

  sliced

• paprika↗2 1⁄2 teaspoons
• black pepper↗1 teaspoon
• teaspoon onion powder↗1
• teaspoon cayenne pepper↗1⁄2
• teaspoon dried oregano↗1
• teaspoon dried thyme↗1

Step-by-step instructions

1. 1

   In a large stockpot ( 8 qts or larger) heat 1 Tablespoon oil, add onion, green pepper, celery and garlic. Saute for 3 to 4 minutes or until vegetables begin to soften.

2. 2

   Add sausage and cook until sausage begins to brown. Add chicken and cook 7 to 10 minutes until chicken loses its pink color.

3. 3

   Add beef broth, 1 cup of water, rice and seasonings. Bring to boil, reduce to simmer and cover. Simmer for 25 to 30 minutes or until rice is tender. Add additional water if necessary. This dish should be loose with a good amount of sauce. Stir in seafood, cook for 3 to 4 minutes or until seafood is pink and cooked through. Taste and add salt if necessary. If you used regular beef broth( not low sodium) you probably will not have to add salt.

4. 4

   Stir in tomatoes and top with green onions. Serve with crusty bread and a salad for a complete meal.