Jambalaya 2

1 large chicken breast, cut into bite sized pieces
2 chicken garlic sausages, cut into bite sized pieces
½ lb large shrimp, cooked and tails removed
1 small green bell pepper, sliced
½ onion, sliced
1 large garlic clove, minced
1 cup of rice
2 cups of canned diced tomatoes, with juices
1/2 cup of chicken broth
Crushed red pepper flakes
Salt
EVOO

In a rice cooker, add rice, diced tomatoes, chicken broth and a drizzle of EVOO. Cook until done.

In a large sauce pan over med-high heat, sauté chicken in a little EVOO. Add peppers, onion, garlic and sausage. Sauté until chicken is almost cooked all the way through. When rice is done, add it to the pan and mix together with other ingredients. Add a couple dashes of red pepper flakes and salt to taste. Stir in shrimp until they are heated through.

Serve in a shallow bowl and accompany with cornbread.

Jambalaya (my version)

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
Salt
EVOO

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).