Jambalaya

Creole Jambalaya

There are so many variations for Jambalaya. This recipe is a slightly tweaked version I got from a boss of mine a long time ago. I must say every time I make this for friends it gets rave reviews. 

                                                                Creole Jambalaya

1 lb. smoked sausage, sliced into 1 inch pieces

1 c. chopped onions

2 garlic cloves, chopped

1/4 c. oil

2 c. cubed uncooked chicken

3 c. chicken stock

1 1/2 c. uncooked rice

1 16 oz. can tomatoes

2-3 t. paprika

Cayenne pepper to taste

Black pepper to taste

1/4 t. ground turmeric

1 lb. medium shrimps, peeled and deveined, uncooked

1 1/2 c. frozen peas

1/2 c. chopped red pepper

1-2 lb. mussels, optional

In Dutch oven cook sausage, onion and garlic in oil until onion is tender. Add remaining ingredients, except shrimp, peas, sweet red peppers and mussels. Bring to a boil, turn down to simmer and cook 20 minutes. Stir in shrimp, and peppers, cover and cook 10 minutes. Stir in peas and stick in mussels, if desired. Cover and cook 5 more minutes. Discard any mussels which have not opened in 5 minutes. Serves 8.