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Jambalaya

Submitted by Willie DuBois of LA
  • 2-4 lbs. cooked rice
  • 1 lb. of cooked srimp cut in half
  • 1/2 lb. of hot or smoked sausage quartered
  • 1 chicken breast diced small
  • 1 lg. can of diced tomatoes
  • Small can of tomato paste
  • 1 whole onion diced
  • 1/3 bell pepper finely diced
  • 1 small can of sweet corn
  • 1 tbsp. of cajun seasoning (optional)
  • 1 tsp. of sweet basil
  • 1 tsp. of oregano
  • 1 tsp. of italian seasoning
  • 1 tsp. of sage
  • 4 oz. of boiled water
  • Salt to taste

Directions:

In the boiled water add the dried seasoning with the onion, bell pepper, and tomato paste. Stir altogether and bring to a boil. Add cooked rice, stir briskly until all is up to temperature and hot again. Add sausage, chicken, diced tomatoes, and sweet corn. Turn heat to medium-low until most of the moisture is gone. Add the cooked shrimp, let sit for 10-15 minutes.  Sprinkle parsley lightly before serving.

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