JAMBALAYA

In this episode we take a culinarily spiritual journey down to Mardi Gras and put our own spin on the classic Jambalaya.
Ingredients:
½ lb bacon
½ lb chorizo
1 lb andouille sausage
1 onion
4 stalks celery
2 green bell or poblano peppers
Seasoning (cajun, creole, old bay, or whatever you like)
1 cup rice
3 cloves garlic, finely chopped
2 cups chicken broth
1 lb shrimp
Directions:
Chop bacon and cook until just shy of where you like it, set aside
Cook chorizo until cooked through, set aside
Chop andouille sausages into coins, brown in your pan until both sides of each coin are nicely colored, set aside
Chop veggies and throw them in the pan
When the veggies soften, add in garlic, wait until fragrant (about 45 seconds) then stir in
Put your bacon, chorizo and andouille sausage back in the pan and stir in
When veggies start to get some good color, add in your seasoning and stir in
Add your rice and stir, toast for about a minute
Add in chicken broth, stir in, then turn heat to low and let cook for 10 – 15 minutes
Add shrimp and stir in, cover and let cook for another 5 minutes
Kill the heat, stir everything together once more and you’re ready to eat
Enjoy!