Billy's Jinglebell Jambalaya


Preparation: 40 minutes
Cooking: 50 minutes

Ingredients (serves 3)

1 tablespoon (15 ml) oil
1 lb (450 g) chorizo sausage or spicy italian
sausage, cut into 1 inch (2.5 cm) thick slices
1/2 lb (225 g) boneless chicken cut into strips
1 onion, chopped
2 cloves of garlic, crushed
1 green bell pepper, chopped
1 stalk celery, sliced
2 1/2 cups (650 ml) of water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) cayenne pepper
1 can (6 oz., 170 g) tomato paste
1 bay leaf
1 1/2 cups (300 g, or 385 ml) uncooked long grain rice
1/2 - 1 lb (225 - 450 g) fresh medium sized uncooked shrimp, peeled, deveined

Directions

Heat oil in a big pot over medium heat. Add sausage, chicken, onion, garlic, pepper, and celery. Cook until chicken is no longer pink, stirring occasionally. Stir in water, salt, pepper, tomato paste, and bay leaf. Bring to boil. Stir in rice and shrimp. Reduce heat to simmer. Cover; cook 25 to 30 minutes or until rice is tender and fluffy, stirring frequently. Remove bay leaf and serve.

(This way to Billy's Big Ass Brownies: )