Jambalaya Recipe

Friday night I made jambalaya - here is my recipe - adapted from Best of the Best of Louisiana cookbook.

CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA
4 chicken breasts, cooked and shredded
1 lb. smoked sausage, sliced into half moons
1 lb. raw shrimp, peeled
3 cups converted long grain rice
6 cups canned chicken broth
½ stick butter
1 cup chopped yellow onion
1 cup chopped green pepper
½ cup fresh parsley, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
¼ teaspoon thyme
2 teaspoons salt
½ teaspoon black pepper
¼ teaspoon Tabasco

Cook rice in 6 cups canned chicken broth 20-25 minutes until absorbed. Fry sausage until lightly browned; remove meat. Add butter to pan and sauté onion, pepper and parsley until tender. Add sausage and chicken; stir in garlic, tomato paste, thyme, salt, pepper and Tabasco. Add raw shrimp and rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently. Do not add shrimp before then or they will be tough. This makes a dozen large servings.