Jambalaya
3 slices of bacon, diced
1 onion, diced
1/2 green pepper, diced
1 stalk celery, diced
1 lb andouille sausage, sliced
3 cups uncooked, converted Louisiana white rice
1 tsp smoked paprika
1 tsp. dried thyme
1/2-1 tsp. crushed red pepper flakes
5 cups chicken broth
1 cup tomato sauce (I used Rao’s Marinara sauce)
2 cups diced cooked pork and chicken
1/2 pound peeled and deveined shrimp
3 green onions, chopped
Salt
Hot sauce
In a large, heavy-bottomed pot, cook bacon over medium-high heat until fat is rendered, about 3 minutes. Add onions, stirring often until browned. Add green pepper, celery and sausage; cook, stirring often, 3 minutes longer. Add rice, paprika, thyme and red pepper flakes.
Add chicken broth, tomato sauce, pork, chicken and green onions; bring to a boil, stirring well. Reduce heat, cover and simmer 18 minutes (add shrimp 5 minutes into the process) until rice is done. Remove from heat. Seasons with salt and hot sauce.