Jambalaya
2 tablespoons olive oil
1 large boneless skinless chicken breast, cut into bite size pieces
1 smoked sausage, sliced (would've used andouille or polish, but my store didn't have any left)
1/2 pound peeled deveined shrimp
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 stalks celery, diced
2 teaspoons minced garlic
2 cups long grain white rice
3 1/2 cups chicken broth
1 14 1/2 oz. can diced tomatoes, in juice
2 tablespoons Emeril's Bayou Blast seasoning
1 teaspoon cumin
3 bay leaves
In large pot, heat olive oil over medium high. Saute chicken for about 3-4 minutes, until just about done through. Add sliced sausage and cook for about another 3 minutes, until sausage is lightly browned and chicken is fully done. Remove meat from pot and add onion to same oil. Saute for 4 minutes, then add celery and peppers and cook an additional 3 minutes. Add garlic and cook for one more minute. Add seasoning and cumin and stir well. Then add rice and tomatoes. Stir again to make sure thoroughly combined. Mix in chicken broth and then add back in the chicken and sausages, as well as any juice that may be in the dish. Bring to a boil. Reduce heat to simmer, add bay leaves and shrimp. Cover and simmer for 20 minutes or until rice is tender. Remove bay leaves prior to serving.
