Chicken, Shrimp and Sausage Jambalaya

Jambalaya is a great dish to feed a family have plenty for lunch the next day.


2 cups rice brown rice
4 cups water
1 bullion cube (any flavor)

1/2 green, red, orange and yellow bell peppers minced
1 medium onion minced
2 cups minced mushrooms
1 tablespoon minced garlic
3 boneless, skinless chicken breasts cubed
4 strips turkey bacon chopped
1/2 package smoked turkey sausage cubed
1 pound raw shrimp deveined, shelled and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon coriander powder
1/4 teaspoon cayenne or to taste
1 teaspoon dried oregano
1 bay leaf

Place the rice, water and bullion in a medium sauce pot over high heat. Bring to a boil, then reduce heat, cover and simmer for 40-45 minutes or until rice is tender and water is absorbed. While the rice is cooking get all of your other ingredients prepared. Place a large heavy bottom skillet over medium high heat and drizzle with olive oil. Add the turkey bacon and let cook for a few minutes. Add the sausage, chicken and seasoning. Let the chicken cook about half way through then add the vegetables. Once the chicken is cooked through add the shrimp. Once the shrimp start to turn pink the rice should be ready, add the rice to the rest of the ingredients and let simmer for a couple of minutes. (There will be some liquid from the vegetables and meat this will be absorbed into the rice.) for more on this recipe or any others please email me at alesia.leach@gmail.com