Poultry, Soups & Stews
Dennis' Chicken Jambalaya

3 tablespoons olive oil 1 cup 1/2-inch dice onion 2 cloves garlic, minced 3/4 cup 1/2-inch dice celery 1/2 cup 1/4-inch dice carrot 1 tablespoon dried thyme 2 teaspoons smoked paprika 1/2 teaspoon salt Pinch cayenne pepper 1 bay leaf

1 red bell pepper, seeded, cored, and diced 1 cup cooked black-eyed peas or small navy beans 1 28-ounce can Italian tomatoes, any style, with juices 10 cups chicken stock 3 cups shredded cooked chicken (approximately 1 whole frying chicken 2 medium zucchini, 1/2-inch dice 1-1/2 cups uncooked long grain white rice 2 tablespoons dried parsley, or 1/2 cup chopped fresh parsley 1 pound Dennis' Hot Italian Sausage

In a large, heavy stock pot or dutch oven, fry the sausage until cooked through. Drain, and set aside.

In the same pot, heat the olive oil, and sweat the onions, stirring frequently, until they just begin to turn translucent, 5-10 minutes. Add the garlic, celery, and carrots. Cook, stirring, 1 minute more.

Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, stock, sausage, and chicken. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer, partially covered, for 10 minutes for flavors to blend. Adjust salt and pepper.

Bring the mixture to a boil, and stir in the rice. Cover, reduce heat to low, and cook until the rice is cooked through, about 20 minutes. Stir in the zucchini and parsley. Cover and let rest for 5 minutes before serving.

Notes

Makes 4 servings.
Per serving: 463.4 calories; 38.8g fat; 30.6g protein; 43.5g carbohydrate; 96mg cholesterol; 154mg sodium.