Jambalaya

Ingredients

• 1 cup each:

  • diced celery

  • diced onion

  • diced green peppers

• 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices

• 2 large cloves garlic, crushed

• 1 cup white rice

• 1 tablespoon creole or Cajun seasoning (If using Cajun put in a touch of basil)

• 2 1⁄2 cups chicken broth

• 2-3 Roma tomatoes, diced

• 1 pound raw shrimp, peeled & de-veined

Directions

1. Heat a large skillet on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes.

2. Add sausage and cook 5 minutes or until they start to brown.

3. Add garlic via press, when fragrant, add spice mix and stir well.

4. Add rice and let toast a couple minutes, then add broth and tomatoes. Mix well.

5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes.

6. Add shrimp, stir well and cover again, let simmer about 5 minutes to cook the shrimp, liquid should be absorbed and rice soft.

7. Garnish with parsley if desired