Jambalaya

This is one of my favorite dishes. Don't let the long list of ingredients deter you. Once you get everything all chopped up and ready to go, it's just a matter of throwing it all in the pot and lettin' er rip. Serve with your favorite cornbread recipe.

4 boneless, skinless chicken thighs (about 1 lb.), trimmed of visible fat, cut into 1" chunks

2 teaspoons Creole seasoning

2 tablespoons oil

1 lb. kielbasa, sliced

1 large onion, chopped

3 cloves garlic, minced

2 large stalks celery, diced

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 t. dried thyme

1/4 teaspoon cayenne pepper

1 cup raw long-grain rice

3 cups chicken broth

1 can (16-ounce) diced fire-roasted tomatoes, undrained

3/4 pound large shrimp, peeled and deveined

Heat oil in Dutch oven.  Add chicken, kielbasa, vegetables and seasonings.  Cook, stirring often, until chicken is no longer pink and vegetables are tender.  Stir in rice, chicken broth and tomatoes.  Bring to a simmer, cover and cook until rice is done, about 25 minutes.  Add shrimp and simmer until cooked through, about another 6 minutes.