a delish jambalaya

from whole foods - but we have changed it up a bit to be more locally flavorful

Ingredients:
2 tablespoons olive oil
1 cup diced onion
1/2 cup thinly sliced celery
1/2 cup diced carrots
Salt and pepper, to taste
1 (12-ounce) package andouille sausage, sliced in 1-inch pieces
1 cup Louisiana rice
2 or 3 creole tomatoes
1/8 cup hto peppers (or more if you please)
1 cup low-sodium chicken broth
1 pound (16-20 count) fresh raw shrimp, peeled and deveined

Method:
1) Heat oil in 4-quart pan over medium heat. Add onion, celery, carrots; season with salt and pepper. Cover; cook 5 minutes, stirring occasionally.

2) Add sausage; cook 2 minutes.

3) Add rice, tomatoes, broth and shrimp; stir to evenly distribute. Cover; cook 5 minutes.

4) Adjust seasoning with salt and pepper as desired. Serve immediately.


Comments:
we found this when we were getting tired of the boxed jamby, though we do believe still that Mam Papaul's mix is pretty darn good

Rating:
Five high fives (out of five)