Jambalaya Recipe!!

Okay so the first recipe is complete and edible! Charity helped me by reading the recipe and keeping me on track! She is now my official photographer so I will be posting pictures as the time goes on so you can see how it looked! So for the recipe...it went well. It was not hard at all. I did alter the recipe a little. I put some kielbasa and Tabasco in it because I did not think it would be hot enough but found out real quick that I should not have put as much in or just stuck with the cayenne pepper. Ended up having to put some sugar in there to tame it down a little! Cut some french bread and toasted it up. We added some sour cream into each bowl just to make it a little creamer. The recipe made enough for us to have more another night which is exactly what I was hoping for! I hope that I can cook one night and we can eat it that night and then again the next night! I am excited about this new adventure!

Here is the recipe for everyone in case you would like to try it!!

Ingredients

• 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 large onion, chopped
• 3/4 cup chopped green pepper
• 1 celery rib, chopped
• 2 jalapeno peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1/2 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 cups cooked long grain rice

Directions

• In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oil until chicken is no longer pink. Add the tomatoes, water, thyme, salt, pepper and cayenne; bring to a boil.
• Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer 6-8 minutes longer or until shrimp turn pink. Stir in rice. Yield: 6 servings.