To liven up the dark Seattle gloom I made a big pot of jambalaya. It tasted awesome so I thought I´d share the recipe which resulted from combining many different ones I found online.

 Shrimp, Sausage and Chicken Jambalaya


1 boneless skinless chicken breast cut into bite sized pieces

2-3 Hot Italian or Andouille sausages, sliced

1/2 lb peeled and deveined shrimp

3 cups of chicken stock

1 12oz can of diced tomatoes (I like Muir Glen fire roasted)

Holy Trinity: 1 green pepper, two celery stalks, and one onion diced

Creole spices: dried thyme, dried oregano, red pepper, paprika, black pepper, salt

1 can of red beans

1 cup of long grain white rice


1 lemon

2 cloves of garlic, minced

olive oil


Use a large heavy pot. Sautee the shrimp until golden brown in butter and a pinch of the creole seasoning. Set aside. Add the chicken and sausage and sautee in olive oil and spices, until browned. Remove. Add the holy trinity to the same pot with the garlic and sautee in olive until the onions turn translucent. Add the spices and the meat back into the pot. Add the diced tomatoes and 1 cup of stock and simmer for 40 minutes. Add the cup of rice  with the remaining two cupes of stock and simmer until the rice is fully cooked. Add the beans and stir, and finish with the juice of one lemon.

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