Cathy Bs Jambalaya

1. 1

   In a large saucepan, heat 1 Tablespoon oil over medium high heat.

2. 2

   Add your sausage and cook a few minutes until it begins to brown.

3. 3

   Throw in the shrimp and ham and saute until the shrimp are pink.

4. 4

   Remove to a dish and keep warm.

5. 5

   In the same pan, saute the onion, green bell pepper, red bell pepper and celery until tender.

6. 6

   (If you like, at the end of the saute time you can add about 1/4 cup of white wine to deglaze the pan total yum!).

7. 7

   Add green chilis and garlic.

8. 8

   Saute for one more minute.

9. 9

   Now stir in the tomato sauce, diced tomatoes, tomato paste, and seasonings.

10. 10

    Bring entire mixture to a boil, then reduce heat and simmer, covered for about 5 minutes.

11. 11

    Uncover and stir in 4 cups of cooked rice.

12. 12

    (I used brown rice that I had cooked in chicken broth and a teaspoon of Cajun seasoning).

13. 13

    Then stir in the cooked meat mixture.

14. 14

    Remove bay leaf before serving.

15. 15

    Alternatively, you can leave the cooked rice separate, then serve up piles of hot rice and ladle the jambalaya over the top.

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.