Jambalaya! That says it all.

Photo by László Szalai (Beyond silence) (Own work) [Public domain], via Wikimedia Commons

Wow. This one is fantastic. If you like seafood and sausage with a kick, this is the one for you.

I know it has a few more ingredients than most, but give a try!

Nothing says home like a good comfy meal. I love soups and stews because they make me feel relaxed and satisfied. So what could be better than Jambalaya? Chicken, sausage, AND shrimp? Yes! Add in some rice or pasta (we prefer pasta) and you have the perfect meal that my family loves. I serve this one with a leafy green salad and some crusty bread to help soak up the broth. 

Jambalaya also makes a great leftover meal. Take it to work for lunch. If it gets a little dry the next day, just add a bit of water when you heat it up. Your co-workers will be jealous when they smell the delicious aromas coming from your office or lunchroom, so maybe you better take an extra serving or two to avoid a riot...that is IF your family will allow it out the door in the first place. 

This one also freezes fairly well. You will want to add some more liquid when you re-heat it. The pasta or rice tends to absorb all the juice and you do not want a dry Jambalaya. 

Jambalaya

1 pound small shaped pasta

Olive oil

1/2 lb pound peeled raw shrimp (small size is great; 30-40 count)

½ pound chicken breast cut into bite sized pieces

½ pound smoked sausage or smoked kielbasa cut into bite size pieces

1 small diced onion

1 Tbl minced garlic

1 tsp Old Bay seasoning or shrimp boil 

½ c chicken stock

1 (14.5 oz) can diced tomatoes

½ c heavy cream (or half and half)

1 Tbl basil
1 c grated Parmesan cheese

Cook the pasta in salted water for 10-12 minutes until al dente. Drain and set aside (reserve 3 c of pasta water for later).

While cooking the pasta, place a large sauté pan over medium-high heat and add in 1 Tbl of olive oil. In a small bowl, add the shrimp and the Old Bay Seasoning, and toss. Add the shrimp to pan and cook for 1 minute per side (until the outside is just cooked, it will finish cooking later). Remove the shrimp and set it aside. Add another 1 Tbl of olive oil to the saute pan and heat. In another small bowl, add the chicken, garlic powder, salt, and pepper and toss. Add the spiced chicken to the heated pan and cook until brown, then set aside with the shrimp. 

Now to the pan, add an additional 1 Tbl of olive oil to the saute pan and heat. Add the smoked sausage and the chopped onion to the pan. Saute, stirring occasionally, until the sausage is browned and onions are translucent, about 2-5 minutes. Add the garlic to the pan and cook for 30 seconds. Pour in the chicken stock to the pan and then scrape the bottom of the pan to release the cooked bits (deglaze the pan) for about 30 seconds. Next, pour the tomatoes into the pan and cook for 4 minutes. Add the heavy cream to the pan and cook for 2 minutes. Next, add back the shrimp and chicken and the al dente pasta and the reserved pasta cooking water (a 1/2 cup at a time until you reach the desired consistency). Continue to cook, stirring occasionally, until the shrimp and chicken are cooked through. Remove from heat and add the basil and toss to mix and then serve.

Let your diners add Parmesan as desired. (Some people do not like cheese with seafood.)