Jambalaya

Prep Time: 15 min * Cook Time: 1hr 15 min * Serves 6

Ingredients

• 1 tablespoon extra-virgin olive oil

• ½ lb Breakaway Farms Smoked Andouille Sausage and/ or Chaurice Sausage

• 1 medium bell pepper, diced

• 3 celery stalks, diced

• ½ cup onion, diced

• 2 tablespoon tomato paste

• ¾ cup water

• 1 (14.5-ounce) can diced tomatoes

• ½ teaspoon cayenne

• ½ teaspoon cajun seasoning

• 1 tablespoon chili powder

• 1 (15-ounce) can pinto beans undrained

• 1 cup Breakaway Farms shredded, cooked, Pasture-Raised Chicken

• 4 strips Breakaway Farms Cajun Bacon and/or 1/4 – 1/3lb Tasso, cooked & chopped

• ½ lb shrimp, deveined and cooked

Instructions

Heat the oil in a dutch oven over medium heat.  Cut the smoked andouille into ¼” pieces, set aside - if using the Chaurice Sausage, cook ahead of time and then slice for this recipe.

Add the bell pepper, celery, and onion to the pan; cook over medium heat until the pepper and celery are tender. Add the remaining ingredients and the sausage.  Bring to a boil over medium heat, then simmer at least 1 hour before serving.

Best when served with warm, prepared rice.