Jambalaya

Serves 8–10

Ingredients

Adapted from Jambalaya for Company, Chef Art Smith

2 Tbsp. extra-virgin olive oil

1 pound boneless chicken thighs, cut into pieces

1 pound shrimp, peeled and deveined

1 pound catfish, cut into cubes

1 pound andouille sausage , sliced

1 large onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

4 stalks celery, chopped

2 Tbsp. Creole seasoning

3 T tomato paste

1 15 oz can diced tomatoes

8 cups chicken broth

2 bay leaves

Salt to taste

3 cups long-grain white rice

1 cup chopped fresh Italian parsley

Directions

Place the olive oil in a large Dutch oven over medium heat. When hot, add the chicken, fish, sausage, onion, bell pepper, garlic and celery.

Cook until just lightly brown.

Add the Creole seasoning, tomato paste, tomatoes and chicken broth and bring to a boil.

Add the bay leaves, season with salt and stir in the long-grain rice. Add the shrimp. Reduce the heat so that the mixture simmers, then cover.

Cook until the liquid has almost evaporated, about 30 minutes. Great jambalaya should be a little wet.

Just before serving, remove the bay leaves and stir in the freshly chopped parsley. Serve with a warm, crusty bread and enjoy.