Diddles & Dumplings

Jambalaya Recipe:

1 pound boneless skinless chicken breasts (cut into 1" cubes)

1 pound andouille sausage (cajun sausage!)

1 (28oz) can diced tomatoes (with juice)

1 large onion (chopped)

1 cup (chopped) celery

1 large bell pepper (chopped)

1 cup chicken broth

2 cloves fresh garlic (minced)

2 tsp oregano

2 tsp parsley

1 tbsp + 2 tsp cajun seasoning (divided)

1 tsp cayenne (or less, if you don't like too much heat!)

1/2 tsp thyme

1 pound shrimp (peeled & deveined)

Cooked pasta or white rice

Heat 1 tbsp oil in dutch oven over medium heat. Season chicken with 1 tbsp cajun seasoning and set aside.

Sautee sausage for 2-3 minutes. Remove from heat and add 1 tbsp oil to pan and sautee chicken. Remove and set aside.

Sautee onion, pepper, celery and garlic for about 6-8 minutes. Stir in tomatoes and all seasonings (including 2 tsp cajun seasoning). Cook for one minute, then stir chicken and sausage back in. Cook for additional 10 minutes.

Stir in chicken broth and simmer for 20-25 minutes. Add shrimp during the last 5 minutes of cooking.

Serve over pasta or white rice (I personally prefer serving it over white rice!)