Mardi Gras Jambalaya

By Scott Sarvay

Mardi Gras Jambalaya

February 21, 2012 Updated Feb 21, 2012 at 10:31 AM EST

Celebrate Mardi Gras and the tastes of the “Bayou” with our easy recipe for Mardi Gras Jambalaya anytime you want a hearty stew to stick-to-their-ribs.

Serves: 6
Preparation Time: 10 min
Cooking Time: 45 min

1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1 pound smoked turkey sausage or andouille sausage, cut into 1-inch slices
1/2 pound shrimp, peeled and deveined
1 (28-ounce) can crushed tomatoes, undrained
1 3/4 cups chicken broth
1 cup uncooked long- or whole-grain rice
1/2 cup dry white wine
2 green or red bell peppers, coarsely chopped
1 large onion, coarsely chopped
4 teaspoons Creole seasoning
1 teaspoon garlic powder

1. In a soup pot over medium heat, combine all ingredients; mix well. Cover and cook 15 minutes. Reduce heat to low and simmer 30 to 35 minutes, or until rice is cooked.

If you've got them, use 1 green and 1 red bell pepper for a very colorful jambalaya.

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