Recipe: Cajun Jambalaya

CAJUN JAMBALAYA

1/4 cup Carapelli Extra Virgin Olive Oil
1 pound fully cooked smoked sausage link, cut into 1/4 inch slices
2 cups chopped onion
2 cups sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeno peppers
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes
3 cups water
2 cups cooked, cubed chicken
2 cups cubed fully cooked ham
1 cup uncooked long-grain white rice
1 tablespoon Herb-Ox Instant Chicken Bouillon
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
2 bay leaves
1 pound uncooked (medium-large size) fresh or frozen shrimp, shelled and deveined
Hot pepper sauce

In Dutch oven over medium heat, in olive oil, cook sausage, onion, celery, peppers, and garlic until tender.

Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender.

Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink and is cooked through.

Remove bay leaves. Serve with hot pepper sauce.

Servings: 12
Source: Hormel Foods