2/3 c. vegetable oil
1 med. onion, chopped
1 med. bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 lb. boneless chicken, cut up
1 lb. cleaned shrimp
2 c. long grain white rice
2 lg. tomatoes, peeled and chopped
3 c. canned chicken broth
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 c. parsley, minced

In large (8 quart) covered pan, cook oil, onions, bell pepper, celery, and garlic over medium heat for 5 minutes. Add chicken and shrimp and cook 8 minutes, stirring occasionally. Add rice and cook, stirring constantly until rice is browned (about 5 minutes). Add tomatoes and stir to combine. Cook 2 minutes before stirring in broth and seasonings. Reduce heat. Cover and simmer until rice is tender and no liquid remains (about 45 minutes). Add parsley and cook another 5 minutes. Serve hot. Makes 6 servings.

Jambalaya can be made with a variety of meat combinations: sausage and ham, ham and chicken, chicken and sausage, etc. Simply adjust the broth to match the meat combination.