Jambalaya

I love jambalaya, but in no way, shape, or form do I love shrimp. Or any other shellfish for that matter. This usually makes jambalaya at a restaurant a no-no for me. This is my favorite way that I've cooked it so far. And if you happen to like shrimp, feel free to add some. Just don't tell me about it, please.

Jambalaya

Ingredients

1 turkey kielbasa, sliced
1 chicken breast, cubed
2 T. olive oil, divided
1 onion, minced
1 green pepper, diced
1/2 c. carrots, diced (about 3 regular carrots or one handful of baby carrots worth)
2 cloves garlic, minced
1 can diced tomatoes
2/3 c. brown rice
3 c. chicken broth or stock
salt and pepper
1 T. worcestershire sauce
1 T. rooster (Sriracha) sauce
2 bay leaves
1/2 t. oregano
1/2 t. thyme

In a big dutch oven, heat 1 T. of olive oil over medium-low heat. Add the onions, peppers, and carrots and saute until soft.

While the veggies cook, in a medium pan heat the rest of the oil over medium. Add the chicken and sausage and cook until the chicken is opaque and the sausage is browning. Remove from heat.

When your veggies are soft, add the garlic and cook another minute, then de-glaze the pan a bit with some of your chicken stock. Add the rest of the stock, the tomatoes, rice, and all of the spices. When the meat is done, add the contents of that pan as well.

Cook at low heat for 45 minutes, until rice is cooked through. Check the pan halfway and adjust the broth level accordingly so you don't end up with burned rice.