Jambalaya

Ingredients

• Protein—one or both of the following:
  • 2½–3 lbs boneless chicken, cut up
    • 3 teaspoons salt
    • ¼ teaspoon pepper
  • about 1 lb of raw, deveined shrimp with tail off
• 1 lb. smoked sausage, andouille or otherwise
• 1 cup rice
• 32 oz. stewed or diced tomatoes
• 1 to 1½ cups of sliced okra (optional)
• Spices
  • ¼ teaspoon crushed garlic (or garlic powder)
  • ¼ teaspoon thyme
  • Cayenne pepper to taste (optional)

Preparation

1. If including chicken:
   • Cover chicken with water (at least 2 cups). Add salt and pepper.  Bring to boil, reduce heat, and cover.  Simmer 30 minutes until done.
   • When done, remove chicken and dice into chunks.  Save 2 cups of broth.
2. Cut sausage into small medallions and fry in pot.
3. When ready, add 1 cup rice and sauté briefly (1 minute).
4. Add remaining ingredients (except for shrimp and okra) and 2 cups of broth. Bring to a boil.
5. Either:
   • If including shrimp and/or okra: Reduce heat and simmer for 13 minutes, then add shrimp and/or okra, and simmer for an additional 12 minutes, stirring occasionally.
   • Otherwise: Reduce heat and simmer for 25 minutes, stirring occasionally.

Note: we do not recommend including onions in this recipe.