Jambalaya

Source: Listener Katie

Why I Like It: This isn't so hard to make, a little pricey, considering all the meats that are in it, but it made a lot! The recipe says it serves 6. I served 3 people, packed lunches for 2, and froze a couple servings! It wasn't so spicy, so people may want to adjust that to their tastes.

Ingredients:
1 -1 1/2 tablespoons olive oil
2 chicken breasts, cooked and cut into bite-sized pieces
1/2 pound cooked ham, cubed
1/2 pound Italian sausage, cooked and cut into 1/2 inch pieces
1 cup yellow onion, chopped
4 cloves garlic, minced
1 green bell pepper, cut into 1-inch pieces
1 cup long-grain white rice
28-ounce can diced tomatoes (juice from can included)
1 cup chicken broth
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco Sauce
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
Pepper to taste
1 1/4 pounds large shrimp, peeled and deveined
Chopped fresh parsley for garnish (optional)

Directions:
Preheat oven to 350 degrees. In a dutch oven over medium heat, warm 1 tablespoon oil. Add chicken and meats (not shrimp) and cook until they begin to brown, 5-10 minutes. Remove to a plate.

Add onion, garlic, and green peppers and saute until tender, about five minutes. Add more oil if necessary. Stir in rice, tomatoes, broth, Worcestershire sauce, Tabasco sauce, and seasonings. Return meats to pan. Bring to a boil, reduce heat, and simmer, covered, 10 minutes. Cover the casserole and bake 35 minutes.

Tuck in shrimp and bake about 10 minutes, covered, until rice is tender, liquid is absorbed, and shrimp turns pink, stirring once. Remove bay leaf and discard (or let a lucky guest find it themselves!) Sprinkle with parsley and serve immediately in the pan or on a warmed platter for an impressive presentation.