American jambalaya with shrimp, chicken breast and sausage

Ingredients for 8 servings:

• 450 g sausages (Andouille or Chorizo), sliced
• 450 g boneless chicken breast fillet(s), cut into 3 cm pieces
• 1 tbsp butter
• 1 m.-large onion(s), chopped
• 1 stalk(s) Celery, cut into pieces
• 1 bell pepper(s), green, cleaned and cut into pieces
• 1 red bell pepper(s), cleaned and cut into pieces
• 800 g tomatoes, from the can, with juice
• 3 cloves garlic, chopped
• 2 chili peppers (jalapenos), seeds and strings removed, chopped
• 2 tsp oregano, fresh, chopped, OR:
• 1 tsp oregano, dried
• 1 tsp thyme, fresh, chopped, OR:
• ½ tsp thyme, dried
• 2 tbsp tomato paste
• 1 ½ liters of chicken broth
• 700 g rice (long grain), uncooked
• 3 bay leaves
• 2 tsp salt, coarse
• 1 tsp black pepper
• 8 drops of Tabasco
• 1 spring onion(s), cut into small pieces
• 1 bunch parsley, chopped
• ½ lemon(s), the juice
• 450 g shrimp, medium-sized, peeled and cooked
• 1 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Shrimp, Chicken and Sausage Jambalaya

Heat the oil in a large, heavy-based saucepan over medium heat. Brown the sausages for 8 to 10 minutes. Remove from the pan, transfer to a bowl, and set aside. Add the chicken breasts to the pan and brown for 8 to 10 minutes. Add the sausages to the bowl. Sauté the butter, onion, celery, and both bell peppers for 8 to 10 minutes. Add the canned tomatoes, garlic, jalapenos, oregano, thyme, and tomato paste; mix well. Pour in the chicken broth. Increase the heat to high and bring to a boil. Sprinkle the rice into the pan. Stir in the sausages, chicken breast pieces, bay leaves, salt, pepper, and Tabasco. Bring to a boil briefly, then reduce the heat to low and simmer the jambalaya, covered, for 20 minutes. Add half of the spring onions, half of the parsley, lemon juice, and the shrimp, and mix well. Cover the pot and let the jambalaya simmer for another 15 minutes. Then transfer the jambalaya to deep plates and garnish with the remaining spring onions and parsley. If desired, add a drop of Tabasco to the jambalaya.