Enjoy your delicious HOMEMADE N’awlins Style Jambalaya :)!!!

1 Pack of Andouille Cajun Style Sausage, Sliced (I only get Nitrate free, no added hormones a great brand to try is Aidells) 3-4 (depending on size) Boneless Skinless Chicken Breasts, Sliced into strips or diced 1/2 pound FRESH Shrimp, shelled & devained 1 Large Green Pepper, diced 1 Large Yellow Onion, diced 3 Stalks of Celery, sliced 3 Cloves of Garlic, minced About 1 - 1 1/2 Cups Red Wine (for deglazing) Butter 3 1/4 cup Low Sodium Low Fat Chicken Broth Salt Pepper Cajun Seasonings (Salt, Black Pepper, Cayenne Pepper, Dried Parsley, Dried Oregano, Smoked Paprika, Garlic Powder, Onion Powder. Thyme & Bay Leaf optional for this particular dish) 1 1/2 Cup Long Grain Rice 1, 8oz can Tomato puree 1, 14 oz can Diced/Crushed Tomatoes About 1 1/2 heaping tablespoon Corn Starch or Flour Jambalaya Mix: 1 tablespoon Dried Parsley Flakes 1 teaspoon Dried Oregano 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Black Pepper 1/2 teaspoon Salt 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Smoked Paprika 1/2 teaspoon Thyme (optional 1 Bay Leaf (optional)

Start off by cleaning your veggies. Cut them in specified sizes (diced/minced). Melt 2 tablespoons of butter in medium pan. Once butter has melted & pan has heated up transfer diced onions into pan. Let the onions cook until translucent, I like to caramelize mine just a little bit for extra flavor. Once onions have cooked sprinkle cornstarch/flour over onions. Mix onions & cornstarch/flour together. Add about 2-3 more tablespoons of butter to onion mix, this will create an onion “rue” which will thicken our Jambalaya sauce later. Let onion rue sautee until it is a nice caramelized brown color. Next deglaze the pan with a couple tablespoons of red wine. Scrape the bottom of the pan getting all of the onion rue & brown bits up. Now its time to add the garlic, let that cook with onion rue until browned. Once garlic is toasted, add the rest of the holy trinity to the pan, the celery & green peppers. Let sautee for a couple minutes. Once sauteed cover, and turn heat down to low heat. Let that sit for about 7 minutes. Once veggies are tender in Dutch Oven (or Large Pot with a Lid) combine jambalaya mix, long grain rice, tomato puree, crushed/diced tomatoes, low sodium low fat chicken broth, and veggie sautee. Stir mixture well. Once stirred well, turn flame on medium heat to bring to a slow boil. Now while that pot is coming to a boil, in the SAME pan you cooked veggies in take about 1/4 cup of red wine & deglaze the pan. Again scrape the bottom of the pan getting all brown bits up. Turn to high heat while scrapping, and let reduce. Once red wine has reduce pour that into the Pot/Dutch Oven of Jambalaya Mix. Once again in that SAME pan we’re going to add 2 tablespoons of butter. Once butter has melted and pan has heated up add sliced Andouille Sausage. Let the sausage start to caramelize for a couple minute & release some fat. Once sausage has caramelized a little add sliced chicken strips to the pan. Let that sit on medium heat until the chicken has just cooked through just enough. Now add chicken & andouille to the Pot/Dutch Oven of Jambalaya Mix. Once again you’re going to deglaze the pan, this time with 1/2 cup of red wine. You know the deal, scrape your pan to get all the delicious little brown bits of flavor up, let the wine reduce by half. Once reduced add to Jambalaya Mixture. Stir very well. Once mixture has come to a boil, cover, reduce to low heat, and let simmer while covered for 20 minutes stirring occasionally. After 20 minutes add shrimp until pink, about 5-7 minutes. Turn off flame, and remove from heat. You can either choose to dig in now, or you can let it sit for 10-15 minutes to set.