Jambalaya
This version of Jambalaya is nice and spicy.
First:
Saute 1 chopped onion and 3/4 cup celery with some salt and pepper until they are getting soft. (I would have added a green pepper but I didn’t have one).
Then add 3-4 cloves garlic chopped, 1 Tbsp (at least) Cajun seasoning, 1 Tbsp crushed red pepper, 1 tsp Italian seasoning, 1 tsp salt and 1/2 tsp pepper. Stir this around for about a minute or so, careful not to brown the garlic. Add 3 Tbsp tomato paste and stir it around to blend.
Then I added:
1 28 oz can fire roasted diced tomatoes (Muir Glen are really good)
2 14 oz cans regular diced tomatoes
2 cups chicken stock
Let simmer.
Meanwhile, slice and cook 3 to 4 Italian sausages (I used hot). Once they are cooked through, drain them and add them to the sauce.
Next add 1 to 1 1/2 lbs raw shrimp (thawed and peeled)
And 2 cups cooked, chopped/shredded chicken
Bring just to a boil and cut back to simmer, just until the shrimp are cooked. Serve over rice.
This is even better the next day.
