Jumbalaya

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If you have not noticed, I have a bit of an obsession with Jambalaya, Creole, and all things New Orleans. Why? IDK? It just kind of happened, but I have learned not to question this, but rather embrace it! I mean who can argue with it? You can tell in the flavors that there are French, Native American, Caribbean, Spanish, Italian, Portuguese, and African influences involved!

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This is basically made up of pantry and refrigerator staples. Very simple and very worth it! My only thing is that I omitted chicken and shrimp in this recipe because A) I don’t eat sea food and B) My chicken was frozen at the time! Otherwise I say add about a cup of each!

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Ingredients

1 Lb Diced Chicken; Cooked **

1 Lb Shrimp; Cooked **

1 Large Kielbasas; sliced (Unless you omitted the chicken and shrimp, then use 2-3 Kielbasas)

1 Large Green Bell Pepper; Chopped

1 Large Red Bell Pepper; Chopped

1 Large Onion; Chopped

2 Celery Ribs; Chopped

2 Garlic Cloves; Minced

1 Jalapeno Pepper; Seeded & diced **

2 Cups Uncooked White Rice

3 Cups Chicken Broth

1 Tbsp Canola Oil

1- 28oz Can Crushed Tomatoes in Heavy Puree

Hot Pepper Sauce; To taste

3 Tbsp Cajun Seasoning http://sarahb413.com/2013/07/23/cajun-homemade-creole-seasoning/

** Means totally optional!!!! By all means feel free to adjust or omit completely!

(also I added a tomato that was about to turn so if you have any of those then its a good idea to use them in this dish rather than throw them away, waste not want not)

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In a large pot, heat canola oil over medium heat and add sliced kielbasa.

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Cook until slightly browned.

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YAY! If you are including chicken and shrimp in the Jambalaya you can cook the chicken with the kielbasa but hold off on the shrimp until the last 15 minutes… I will remind you later on when it is time 🙂

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Add your “holy trinity” being the peppers, celery, and onion and combine well.

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Add garlic and once again combine well. Cook for about 7 minutes or until the veggies are tender.

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Awwww would you look at them! (Sorry it is the wine talking)

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Add the rice next.

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Toss well to coat all the grains with the oil from the veggies and meat.

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Add chicken broth and creole seasoning.

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Combine well.

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Again, would you look at that???? Pure awesome sauce! Now bring it to a boil then reduce heat to low.

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Cover and simmer for about 30-45 minute or until rice is fully cooked and liquid is mostly absorbed.

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This is what it should start to look like after about a half hour.

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Stir in crushed tomatoes.

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Add a couple of dashed of hot pepper sauce to taste.

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Still looking magical! If you are planning on using shrimp, now is the time!!!! Just stir them right in and cover and cook for 7 minutes or until cooked fully!

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Yuuuum!

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Toss in sliced scallions and stir well cooking for an additional 5 minutes.

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Bon Appetit!

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