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Jambalaya

2 T. vegetable oil
1 medium onion, chopped
2 bell peppers (1 green, 1 red), chopped
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
2 links smoked sausage, diced
3 links andouille sausage, diced
2 boneless chicken breasts, cut into bite size pieces
1 ½ c. long grain rice
1 ½ c. tomato sauce, or puree
3 1/2 c. water
2 c. frozen whole kernel corn

Heat oil in large dutch oven or heavy pot with lid. Add the onions, and the green pepper. Cook over medium-high heat, stirring frequently for about 10 minutes, stirring often. Add in the red and jalapeno pepper and sauté for 5 minutes. Reduce heat to medium, add in the garlic and cook until fragrant. Reduce heat to medium low, and cook, stirring occasionally, for 5 minutes.

Meanwhile, in a separate pan, brown the andouille and smoked sausage. Drain off any accumulated fat and add in chicken. Sear and cook until lightly browned, stirring occasionally. Turn off heat. Meat can be slightly underdone at this point; it will cook further with the rice and vegetable mix. Add rice to pepper/onion mixture and stir to coat with oil. Cook, stirring frequently until rice browns slightly, about 5-7 minutes. Add in tomato product and stir to coat. Pour in water, corn and meats, stir to combine. Bring to a boil; reduce heat and simmer 20-25 minutes, or until liquid is gone and rice is cooked

RECIPE NOTES: Feel free to sub any kind of sausage you wish; chorizo would be good in this. I used smoked turkey sausage, along with the andouille and it was very nice. I use uncooked andouille and removed the casings, browning and breaking the meat up in the skillet.

If shrimp is your thing, toss those in as well. Skip the corn if you don’t care for it, or add in some legumes if you want. A 15-oz can of black beans is a nice addition. They can be stirred in at the end and allowed to gently warm.

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