DI'S JAMBALAYA

 

3 tablespoons oil

1 large onion, diced

1 large green bell pepper, diced

1 lb. sausage of your choice*

1/2 cup diced celery

1 cup diced cooked ham

1 cup diced raw chicken or duck breast

 

1 large can diced tomatoes

1 teaspoon freshly ground pepper or to taste

1 teaspoon seasoned salt, such as Lawry's 

1 teaspoon cayenne pepper or to taste 

1 tablespoon sugar

3 or 4 bay leaves

1 - 2 teaspoons of thyme, or to taste

1 heaping teaspoon minced garlic

1 1/2 cups raw white rice

3 1/2 cups water

1 lb. raw shrimp, thawed if from frozen, and peeled 

*Smoked sausage, Andouille, Boudin or any type you like can be used. Also you can add any type of meat or game that you like.*

Prepare sausage by removing casings if you like, then slice. In a large Dutch oven or pot, place oil, sliced sausage, onion, bell pepper, celery, ham, chicken or duck meat or any other meat or game of your choice. Over medium high heat, stir to combine. Place a lid on the pot and cook, stirring every few minutes, until vegetables are translucent and sausage begins to brown a bit. Don't let the meats get too brown. 

Add remaining ingredients except the shrimp. Stir to combine thoroughly. Cover with the lid and bring to a boil, then reduce heat to low and cook for 15-20 minutes, or until rice is tender. You may need to add a little more water if it starts getting too dry. 

When rice is just done, stir in the raw shrimp and cover. Bring back to a boil and cook for about 5 minutes. Taste and adjust seasonings, adding more seasoned salt, cayenne, black pepper and thyme if desired. 

Serve hot. Recipe may be increased if you have a pot large enough to hold it.