John And Sarah’S Best Sausage, Shrimp, Ham And Chicken Jambalaya

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   ["Cut chicken meat into small pieces and set aside.", "Rinse rice (important), and then par-cook by bringing 6 cups of water to a boil and cooking the 3 cups rice according to package directions, covered, for 10 minutes. Once done, set aside in a bowl.", "In a large pot, saute sausage till cooked through; remove with slotted spoon and drain on paper towels. Pour off most of the drippings, if necessary. Also, deglaze sausage crust from bottom of pot with a splash of white wine, if necessary.", "Add oil to pot and saute pepper, garlic, celery and onions 5-6 minutes until soft. Add garlic and saute 1 additional minute.", "If whole or fresh tomatoes are used, chop and reserve liquid. Add tomatoes with liquid, broth and green onions. Stir in tomato paste, spices and seasonings.", "Stir in rice. Add sausage, chicken & ham (and okra, if desired), cover and cook 30-45 minutes over low heat, stirring every 10 mins or so.", "After most of the liquid has been absorbed by the rice and a consistent water balance has been achieved, add shrimp, gently stir in until well distributed, and cook until shrimp are pink, 3-7 minutes. IMPORTANT: Shrimp do NOT take long to cook. Watch them carefully.", "Serve with warm, crusty bread.

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   This dish may be made ahead and reheated before serving. Freezes well.

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   NOTE: Watch liquid balance during the cooking process, and add additional broth if/as necessary."]

* Per serving · 4 servings · Values may vary.