Day six - Jambalaya

A number of months ago during a visit out of town, I went to my father in law's Cajun restaurant. During that fateful visit, I got my first taste of Jambalaya, which has left me craving more ever since. In the months that have followed, I have been searching for something that would satisfy that craving, and I think I finally found it.

This is my recipe for jambalaya. The best thing about it is that I can eat it, as long as I use brown rice. The downside is that brown rice takes much longer to cook than white, so dinner tonight took a lot longer than I thought. I hope you enjoy it!

Jambalaya Recipe

2 teaspoons coconut oil

2 boneless skinless chicken breasts, cut into bite-size pieces

12 ounces Andouille sausage, cut into bite size pieces

1/2 onion, diced

1 green bell pepper, diced, or any combination of red, yellow and orange peppers

1/2 cup diced celery

2 tablespoons chopped garlic

2 t. Cajun seasoning

1 can diced tomatoes, with juice

2 cups uncooked white rice

6 cups chicken stock

Directions

Heat oil in a large pot over medium high heat. Saute chicken and sausage until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with Cajun spices. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. (Note: If you're using brown rice, simmer for 45 - 50 minutes, or until the rice is done.)