Chicken & Shrimp Jambalaya
1 pound fully cooked smoked sausage links cut into 1/4-inch slices
2 cups chopped onion
2 cups sliced celery
1/4 cup chopped jalapeno peppers
1 tablespoon minced garlic
1 28-ounce can of crushed tomatoes or whole tomatoes cut into quarter size pieces
4 cups water
2 cups cooked, cubed chicken
2 cups cubed ham
1 cup uncooked white rice (use a slow cooking type of rice, not minute rice)
2 tablespoons chicken flavored bouillon granules or 4 chicken bouillon cubes
1 1/2 teaspoons paprika
1 teaspoon basil leaves
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon cayenne pepper
2 bay leaves
1 pound fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce, optional
In a large pot cook sausage, onion, celery, peppers and garlic over medium heat. Cook until onions are tender. Add remaining ingredients except shrimp and hot pepper sauce.
Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes until rice is tender. Add the shrimp. Cook 2 to 3 minutes until the shrimp turns pink. Remove the bay leaves.
Serve in dishes. Pass the hot pepper sauce and let people add as much hot pepper sauce as they desire.