Jambalaya

This year, we made Jambalaya for our Mardi Gras dinner, a perfectly fattening dish to prepare us for the day of fasting ahead of us. I wish I could say I enjoyed it, but (and I apologize for just how much information I'm sharing with you) my miserable case of mastitis kept me in bed and shivering for most of the day, other than the time it took to put dinner together for the fam. Amen to M for tackling this project with me. And A LOVED it. The andouille was a little spicy for her, so if you are making it for anyone with a particularly mild palate, replace it with a simpler firm sausage, such as kielbasa or a pre-cooked chicken sausage. Oh, and warning - this makes enough for TEN people. Invite friends or be prepared to share with the neighbors.

You need:

2 tbsp. olive oil
3 large onions, diced
2 green bell peppers, diced
4 celery stalks, diced
4 cloves of garlic, minced
1 16 oz. can of crushed tomatoes
2 14.5 oz. cans of chicken broth (organic, if possible, and low sodium)
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/2 tsp. ground cayenne
1/2 tsp. hot sauce
2 c. long grain rice
1 1/2 lbs. boneless chicken breasts, cut into bite-sized pieces
3/4 lb. andouille sausage, cut into half moons

Warm the oil in a large stockpot over medium-high heat (I use a dutch oven). Add teh onions, peppers, and celery and cook for 10 minutes, until soft. Stir in the garlic and cook for five minutes more.

Stir in the tomatoes, broth, bay leaf, spices, and hot sauce. Bring to a boil. Add the rice, chicken, and sausage. Cover and reduce heat to medium low. Cook until almost all of the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the bottom of the pan, for about 30 min.

Remove from the heat and let it sit for ten minutes to absorb remaining liquid. Remove the bay leaf and serve.

Inspired by Disney Family Fun Magazine