Jambalaya

A little bit of everything adds up to a whole lot of wonderful!



Ingredients:

• 1 garlic
  
• 1 large yellow onion
  
• 1 green bell pepper
  
• 1 red bell pepper
  
• freshly ground black pepper
  
• ground cayenne pepper
  
• ground oregano
  
• 375 g Cajun smoked sausage
  
• 1 lb skinless, boneless chicken breasts
  
• 400 ml clam juice
  
• 1/2 pound shrimp
  
• olive oil for frying

Directions:

Mince garlic.
Cut onion into eighths and separate layers.
Remove stems and seeds from bell peppers and cut into bit-sized chunks.
Toss onion, garlic and bell peppers together in a large bowl.
Season vegetables generously with black pepper, cayenne and oregano.


Fry chicken in olive oil until cooked through. At this point, the chicken should be soft enough to cut easily into small pieces with a plastic spatula.

Remove chicken from heat and set aside.

Slice sausage 1/4 inch thick and fry until browned.

Remove cooked sausage from pan, placing between sheets of paper towel to absorb excess fat.

Stir fry seasoned vegetables in olive oil until onion becomes soft and translucent.


Add cooked chicken & sausage to the pan with the vegetables.
Add clam juice and bring stew to a boil.


Continue cooking Jambalya until most of the liquid has evaporated/been absorbed.
Add shrimp during final 6 minutes of cooking.


Serve over hearty whole-grain rice with a side of Garlic & Hot Pepper Corn Bread.