Poultry - Jambalaya

Creole Chicken. Serves 10-12.

Ingredients

5 Celery stalks, trimmed, sliced
2 Bell peppers, stemmed, cored, seeded
1 medium Red onion, peeled, quartered
1 medium White onion, peeled, quartered
1 medium Yellow onion, peeled, quartered
2 Tablespoons Garlic granulated
2 Tablespoons Basil
2 Tablespoons Oregano leaves
2 Tablespoons Thyme leaves
3 (28 ounces each) cans Tomatoes, diced
2 cups Sun-dried Tomatoes, cut in pieces
2-3 Lbs. Boneless Chicken, cut in pieces
5 Bay leaves
4 Tablespoons Chile powder, mild
2 Lbs. Andouille sausage
2 Lbs. Shrimp, peeled, deveined
Sea Salt (to taste)
hot steamed Rice

Directions

Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium and cook for about 35 minutes. While the mixture cooks, thinly slice the andouille sausage and roast in 350 degree F oven for about 15 minutes (this will render out a lot of the grease). Add andouille sausage to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with sea salt to taste. Serve over rice.

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