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Jambalaya

I get asked, often, “What DO you guys eat???”  It’s a bit of a daily struggle for me.  I want comfort food.  Rotisserie chicken and sweet potatoes can get old.  LOL  The rule of thumb is usually that meat + veggies = safe.

Anyhow, tonight’s dinner was Jambalaya.  The spiciness is flexible.  

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2 T coconut oil (or oil of your choice)

1 medium-large yellow onion diced

3 bell peppers, any color, diced

2 stalks celery chopped

8 cloves of garlic, minced

1lb sausage of your choice, diced (andouille is traditional, but I used Angus skinless)

1lb chicken or seafood (shrimp or crawfish tails) or both, cooked and diced (I used leftover baked chicken)

2 cups crushed canned tomatoes (I used tomatoes I canned myself)

2 cups stock (chicken, beef, or veggie all work fine)

1 cup water

2 cups parboiled rice

1 tsp chili powder

1 tsp dried parsley

1 tsp dried basil

1/4 tsp salt or to taste

1/2 tsp garlic powder

1/4 tsp red pepper or to taste

1/4 tsp black pepper

 

In a large pot heat the oil.  Add all your diced veggies and begin to cook them until slightly clear.  Add in meats and all other ingredients.  Bring to a boil, reduce heat, and simmer 20-25 minutes stirring occasionally (or until the rice is cooked through.)