Jambalya courtesy of Mrs Reynolds

Jambalaya

3 Tbsp butter

1 cup anduille sausage sliced into 1/4-inch rounds

1 small yellow onion diced

1 small green bell pepper,

diced 2 boneless, skinless chicken breast,

cubed 2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme leaf

1 tsp paprika

2 large dried bay leaves

 1 Tsp ground black pepper

Hot sauce, to taste

1/2 cup chopped tomato

1 tsp worcestershire sauce

 3 cups chicken stock

 3/4 cup jasmine rice

12 large shrimp

In a large pot, melt butter over low-medium heat. Add sausage, and cook, stirring occasionally, until brown and sticking to the bottom of the pot, up to 10 minutes. Add onion, green pepper and cook, stirring, 5 minutes or until onion is translucent. 

Turn heat to high, and add chicken. Stir frequently, 2-3 minutes, until chicken is no longer pink on the outside.Reduce heat to low, stir in garlic, oregano, thyme, bay leaves,black pepper, and paprika and stir 1-2 minutes. Add hot sauce, and cook for 1 minute. Add tomato. Stir to combine, cover, and reduce heat to low. Cook 8-10 minutes, stirring once. 

Uncover, add chicken stock, and bring to the boil. Turn off heat, and stir in the rice. Cover the pot and bake. Stir shrimp into the rice, cover, and continue to bake for 10 minutes. Turn the oven off, and let the pot sit in it for at least 5 minutes before serving.