HATCHER DESIGN OFFICE

HATCHER DESIGN OFFICE

Jambalaya

I get asked to make this so often I am starting to wonder if people like me or it better.. (don't answer that!) So, just in case you are more in love with this saucy melange than the company it keeps, here is my recipe!

good quality olive oil

4-5 cloves garlic, minced

1 lb smoked sausage (or chiorzo) and 1 lb chicken chopped bite size

chipotle hot sauce, to taste

salt and pepper, to taste

1 onion, 1 green pepper, 4 ribs celery - all diced

3-4 tbsp poultry seasoning

1 tbsp cumin

2 bay leaves

1 tbsp flour

2 cans diced tomatoes with mild green chilies

1 box good quality chicken broth

1 lb peeled and deveined shrimp

In a big soup pot, swirl a few turns of olive oil around and add the garlic, cooking until fragrant. Add the sausage and chicken and cook until browned, then add the hot sauce (if you want) and the veggies. Cook until the veggies are softened and then add all seasonings and stir well until incorporated. Then add flour to coat and cook for a minute or two so the flour loses its' raw taste and the juices begin to thicken. Add the tomatoes and the chicken broth and cook until simmering. Then add the shrimp and cook until they are done through. That's it! Serve with rice and/or cornbread and I promise people will come back for seconds.