Louisiana Jambalaya

I remember the first time we had this meal.

I remember sitting on the kitchen stool

watching Mom rush here and there around the kitchen.

Chopping, sauting, simmering, stirring...

It was all so fascinating.

My sisters and I were all in elementary school;

we could only do so much to help Mom prepare Dad's Father's Day meal.

Fast forward a dozen years...

Today I pulled at the well worn recipe and decided to take a try

at this classic recipe. And now I share it with you...

Brown chicken breast in skillet.

Once browned add 1 sliced onion and begin to sauté on one side of skillet.

Meanwhile prepare chicken broth using 6 chicken bullions and 5 c. of water.

Shell and devein 1 lb. of shrimp.

Chop 3 stalks of celery, dice 1 green pepper and 3 tomatoes.

Remove chicken once completely cooked and set aside.

Continue sauting onions.

Add celery, green pepper, and 2 T. of garlic and sauté until

vegetables are wilted...about 5-8 minutes.

Stir in 2 c. of rice, 3/4 t. cayenne pepper, 3/4 t. black pepper, and 1 t. of thyme.

Add chicken broth and simmer for 10 minutes.

Return chicken to pan and simmer another 5 minutes.

Add shrimp and simmer 5 more minutes, allowing rice to cook.

Fold in tomatoes and 1 T. of red wine vinegar.

Simmer 1 minute.

Bon appetit!

[enjoy your meal]