Jambalaya

When it's cold outside (you know, one of the three days in Texas), and I'm not in the mood for chili, then jambalaya usually fits the bill. I love it! I've had a few jambalaya disasters - i.e. the time I found a recipe that called for 2 tablespoons of sugar!!! - but I think I've finally come up with a delicious and fairly easy dish. I hope you enjoy it as much as my family does!

Jambalaya

an Erin original

2 T olive oil

3 celery ribs, chopped

1 green bell pepper, seeded and chopped

1 small white onion (or 1/2 of a large one), chopped

1 lb. smoked sausage, sliced

1 t smoked paprika

1 t garlic salt

1 t thyme

1 bay leaf

black pepper, to taste

1 (14.5-oz) can fire-roasted diced tomatoes

1 t Worcestershire sauce

3-4 dashes (or more if you like it really spicy!) Tabasco sauce

4 c chicken broth

2 c white rice

1 chicken breast, cooked and meat shredded (rotisserie chicken is perfect), optional

1/2 lb shrimp, peeled, optional

3 green onions, chopped on diagonal, optional

In a large pot over medium heat, add oil. When oil is hot, add celery, bell pepper and onion. Saute until slightly softened, about five minutes. Add sausage to pot and continue to cook a few more minutes, until sausage is thoroughly heated and starting to brown. With a slotted spoon, remove sausage and place on paper towel-lined plate. Set sausage aside.

Add paprika, garlic salt, thyme and pepper. Stir to combine. Add bay leaf, tomatoes (with their juice), Worcestershire sauce, Tabasco, and broth. Bring to a boil. Add rice and stir to combine. Lower heat to medium-low and cook for 15-20 minutes. Add sausage, chicken (if using) and shrimp (if using) and continue to cook an additional 5 minutes, or until shrimp is pink and rice is tender. Remove bay leaf and spoon into bowls. Garnish with green onions (if using).