Jambalaya

Jambalaya   

2 Tbsp. paprika

1/4 tsp. cayenne, (or to taste)

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. salt

1/4 tsp. black pepper (or to taste)

2-3 Tbsp. oil

3 cloves garlic, minced

1 lb. chicken, cut into small pieces

1 lb. Polska Kielbasa (or smoked sausage), cut into pieces

10-12 shrimp (uncooked) peeled & de-veined

1 onion, chopped

1 c. celery, chopped

1 c. red and/or green bell peppers, chopped

2 c. long-grain white rice

4 1/2 c. chicken broth (add up to 1/2 c. more if needed)

1 (14.5 oz) can diced tomatoes (do not drain)

2 tsp. Worcestershire sauce

2 bay leaves

Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.  Heat oil in a large skillet and add chicken, Kielbasa, and shrimp. Sauté for about 1 minute then add onion, celery and peppers. Sauté another minute or two.  Sprinkle with previously combined seasonings. Sauté until vegetables become soft and onion becomes translucent.  Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).  Remove bay leaves and serve with Tabasco sauce.