1 cup of long grained Basmati rice
½ cup of water
1-14.5 oz. can of diced tomatoes with garlic and olive oil
2 raw spicy Italian sausage links
1 raw chicken breast, chopped
10 large raw shrimp, defrosted and peeled
½ red bell pepper, chopped
¼ red onion, chopped
1 garlic clove, minced
½ tsp crushed red pepper flakes
In a rice cooker, add rice, water, ½ can of the diced tomatoes and ½ teaspoon of salt. Cook until ready.
In a medium sized pan over medium high heat, cook sausages until half way done. Add chicken, peppers, onion, garlic, the other half of the diced tomatoes, salt and red pepper flakes. Cover, turn to low heat and cook until chicken is almost done (no longer pink in the middle), about 5-10 minutes. Add shrimp and cook until they turn pink.
Serve jambalaya over rice.
NOTE: I usually use green bell peppers and yellow onions, but I was out, and add parsley (but I was too lazy to go out to the garden and get some).