Creole Andouille and Shrimp Jambalaya

2 Tbsp. oil

1 lb. sausage

1 lb. chicken

1 cup onion

1/2 cup celery

1/2 cup bell pepper

3 Tbsp. Creole seasoning

2 cloves garlic

2 oz. tomato paste

2 cups crushed tomatoes

1/2 cup tomatoes diced

1 bay leaf

2 Tbsp. sugar

salt to taste

4 cups stock

2 cups uncooked rice (long grain converted rice)

1 lb. shrimp cooked

Parsley and green onion for garnish

Brown the sausage and chicken over a medium-high heat. Add vegetables and Creole seasoning, sauté for 5 minutes or until the vegetables are soft.

Add the tomato paste, and sauté for 2 minutes. Add crushed tomatoes, diced tomatoes, bay leaf, and sugar. Simmer for 5 minutes to let the flavors blend. Stir occasionally. Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor. Add rice stirring well, bring back to a boil, cover and simmer on low for 10 minutes.

Turn off heat, uncover and stir rice thoroughly. Fold in shrimp, and cover for 20-25 minutes to let rice finish cooking, and shrimp to heat.

Garnish with parsley, and green onions.

Tip: If you choose, 6-8 strips of diced bacon can be sautéed in a pan prior to the sausage and chicken and then removed. Later, it can be added when shrimp is stirred in.