Jambalaya by Shirley, Glasgow

Ingredients:

• 1/4 c.cooking oil, divided
• 1 large onion, peeled and diced
• 2 tsp. jarred minced garlic, (or large garlic clove, peeled and minced)
• 1 green or red bell pepper, seeds and ribs removed, cut into 1-inch sqares
• 1 boneless skinless chicken breast, cut into 1-inch cubes
• 1/3 lb. smoked sausage, (such as kielbasa or turkey kielbasa), cut into 1/4-inch slices
• 1/2 pkg. (5 ounces) yellow rice, or (1 1/4 cups uncooked white rice)

• 1 can (14-1/2 ounces) chicken broth or stock
• 1/2 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 c. fresh or frozen peas
• 1/2 lb. peeled and deveined shrimp

Cooking Time:

40 min

Heat oven to 375°F.
Heat the oil i a large oven-proof skillet with a lid over medium-hight heat. Add onion, garlic and bell pepper. Sauté for 3 minutes, or until the onions are translucent.
Add chicken and sausae. Sauté for 3 minutesor until the chicken is lightly browned.
Add rice. Stir for 1 minute. Add stock, Italian seasoning, salt and pepper. Bring to a boil. Cover pan. Bake at 375°F for 15 minutes. Remove pan from oven. Stir in peas and shrimp. Recover pan.
return pan to oven for 15 minutes, or until shrimp are pink and cooked through and liquid is absorbed. Serve immediately.

Note: The jambalaya can be prepared up to two days in advance and refrigerated, tightly covered. Reheat in a 350°F oven for 15 minutes, stirring occasionally, or until hot. If shrimp is not used, increase the amount of chicken and sausage by a total of 1/2 pound.