Midwest Jambalaya—

Ingredients—

4 TBSP Butter

1 Medium Sweet Onion, diced

3 Celery Stalks, diced

2 Carrots, peeled and diced

1 Bell Pepper, any color, diced

2 Jalapenos, diced

1 Medium Zucchini, diced

14 oz. Cajun Sausage

12 oz. Chicken Breast

3 TBSP Garlic, minced

2 tsp Oregano

2 tsp Thyme

3 tsp Cajun Spice (can be found at almost any grocery store.)

2 tsp Smoked Paprika

2 TBSP Worcestershire Sauce

1 TBSP Hot Sauce, or more if desired

Salt and Pepper, to taste

2 Bay Leaves

28 oz. Crushed Tomatoes

3 Cups Chicken Broth

2 Cups White Rice

1 Can Water, use empty crushed tomatoes can

Directions—

Step #1—

Preheat oven to 375. Wash and chop onion, celery, carrots, peppers, and zucchini into ¼ inch pieces. Add butter to a Dutch oven on the stove and heat to medium high. Once butter is melted, add veggies and sauté until carrots are fork tender and onions are translucent. Add minced garlic, cook for another minute or two or until garlic is fragrant.

Step #2—

Cut sausage and chicken into bite size pieces. Add meat to Dutch oven and sauté until both are cooked through. Add rice to pot, quickly stir to combine, careful not to let rice stick to the bottom of the Dutch Oven. Add chicken broth and spices. Mix well. Then add tomatoes. Stir once more.

Step #3—

Cover with lid and place in oven for an hour and a half. Stir halfway through. Pair with some delicious cornbread, enjoy this “last day” of excess, and feast with your family!