JEN’S JAMBALAYA

JEN’S JAMBALAYA
"This has a nice kick to it but not overly hot for those who’s tongues can’t handle it"

¼ cup plus 2 tbsp. margarine or butter
¾ cup chopped onion
1 cup chopped celery
¾ cup chopped green pepper
3 (14.5-oz each) cans diced tomatoes
4-1/2 cups chicken broth
2 cups long grain rice
1 tbsp. dried basil
¾ tsp. garlic powder
¾ tsp. black pepper
¾ tsp. hot sauce
3 bay leaves
2 cups diced cooked chicken breast
2 cups cooked crumbled Italian sausage
2 cups peeled cooked shrimp

Melt the margarine in a large saucepan over medium heat. Stir in onion, celery and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth and rice; season with basil, garlic, pepper, hot sauce and bay leaf. Bring to a boil over medium-high heat, then turn to medium-low, cover, and simmer until rice is done, about 20 minutes.
Once the rice has cooked, stir in chicken, sausage and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Yield: 12 servings.