Jambalaya

I never had a Jambalaya that I could really connect with.  It was either too spicy, too bland, not enough texture, and a whole slew of other issues; just not my thing.  Well when we had Parker a family in our branch from Alabama brought their "family secret recipe" jambalaya, and it rocked my world.  Like a party in your mouth!  The flavors were spot on, and the combination of sausage, chicken, and shrimp as enough to send my taste buds into euphoric overload!  Okay, maybe I'm exaggerating a tad bit, but this recipe really is the bomb.com.  It also will feed a hungry crowd, and is perfect to throw together in no time at all.  You can also make the recipe ahead of time and throw it in the crock pot to be served later.  Very versatile!!

1 clove of garlic - finely chopped
2 bunches of green onions - finely chopped
1 yellow onion - diced
2 tbsp. parsley - chopped
6 chicken breasts seasoned with salt and pepper and diced

Sauté the above ingredients in tablespoon or two of olive oil and cook until the chicken is no longer pink and the onions become translucent.

1lb smoked Andouille sausage - sliced
1lb 21-30 shrimp - deveined and peeled
2tsp Tony Chachere's Creole spice seasoning
1tsp seasoning salt
salt and pepper to taste

Add the sausage and shrimp to the chicken and onion mixture, and sauté until the sausage and shrimp are cooked through.

6 cups chicken broth

Pour into the mixture and bring to a boil.  Boil for about 10 minutes.

3 cups rice - long grain

Boil the jambalaya on low for about 20-25 minutes or until the liquid is gone and the rice is done.  If it is too dry then add more water.

Enjoy!!!