Jambalaya

Ingredients:

  • 1lb ground sausage (sweet or mild italian works well)
  • ~1lb chicken breast, cubed raw (poached and shredded is fine too, just introduce it with the peppers instead of with the sausage)
  • 1 sweet onion, diced small
  • 1-2 bell peppers (I prefer a green and a bright color), chopped
  • 1 ~15oz can of stewed, diced, or crushed tomatoes
  • ~2 cups brown rice, with water added as specified on bag (approx 1.5-2c water to 1c rice)
  • salt, pepper, garlic powder, creole seasoning, red chile powder, cayenne to taste
  • olive oil
Procedure:
  1. Saute onion in oil in a largeish stockpot or dutch oven.
  2. Add crumbled sausage and raw chicken, cook and stir over medium heat until browned or just barely cooked through.
  3. Add bell peppers and tomatoes, stir and let cook for a few minutes. (Add chicken here if it’s already cooked.)
  4. Add spices to taste.
  5. Add rice and water, stir and allow to boil, then reduce heat to simmer until rice is cooked through, approx an hour, hour and a half.
  6. Adjust spices to taste.
Yields approximately 3-4 quarts of awesome.