Marilyn Martin's Recipe

Jambalaya

Category: Recipes

4 stalks celery - chopped
2 green peppers - chopped
1 large sweet onion - chopped
4 cloves garlic - minced
olive oil
1 lb. pork sausage (spicy or mild)
1 lb. boneless chicken breast - cubed
1 lb. large shrimp peeled, each cut into 3 pieces
Cajun seasoning
3 bay leaves
1/2 - 1 t. salt
1/2 t. pepper
1 T. worcestershire sauce
1 t. (or more) hot sauce
1 cup chicken stock
14 oz can petite diced tomatoes
6 ox box plain couscous

In a large stockpot, saute vegetable and garlic in the olive oil for a few minutes. Add the sausage, breaking it up as it browns. As the sausage cooks, evenly season the cubed chicken with several teaspoons of Cajun seasoning. Add the chicken to the pot, and cook for several minutes until almost cooked through. Add the bay leaves, salt, pepper, worcestershire, hot sauce, chicken stock and tomatoes. Bring to a full boil for 10 minutes. In the last 2 minutes, add the shrimp. Remove from heat, stir in couscous and let the pot sit for 10 minutes.

Serve with extra hot sauce. Make sure you remove the bay leaves before serving.