Jambalaya

Ingredients & Supplies

• 1 pound andoulle sausage, sliced
• 2 tablespoons oil
• 2 cups diced sweet onion (yellow)
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons Tony's Creole seasoning
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 3 cups chicken broth
• 2 cups uncooked long grain rice
• 2 cups grilled chicken
• 1 pound shrimp

Instructions

1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
2. Add diced onion, red bell pepper, garlic, bay leaf, and Creole seasoning to hot drippings; sauté 5 minutes or until vegetables are tender.
3. Stir in tomatoes, chicken broth, rice, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
4. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.