New Orleans Jambalaya

This recipe is from some of Emeril Legasse's products with a couple changes. It is very good. You can use as many or as few of the meats, but the more you use, the better the flavor.

Ingredients:

1/4 cup oil

8 links smoked sausage, cut into 1/4 inch rounds (about 1 pound of meat)

2 pounds boneless white and dark meat chicken, cut up into 1 inch cubes

1/2 pound medium-large shrimp, uncooked and prepped

1/2 tsp ground red pepper (may adjust depending on how spicy you like things)

2 Tbsp Emeril's Original Essence (you can make your own similar seasoning mix at this link http://www.cdkitchen.com/recipes/recs/262/Emerils_Essence6826.shtml)

3 cups chopped onions

1 cup chopped green bell peppers

1-2 cups chopped celery

2 Tbsp garlic, minced

3 cups long-grain white rice

5 cups low sodium chicken broth/stock

1 bay leaf

1 cup chopped onions

Heat oil in large saucepan over medium heat. Cook sausage 5 minuts and remove from pan. Add chicken, ground red pepper and 1 Tbsp Essence to pan and cook 5 minutes. Remove from pan. Add onions, bell peppers, celery, garlic and remaining Essence and cook 8-10 minutes until vegetables are softened. Add the rice and cook, stirring 3-4 minutes. Return sausage and chicken to pan. Add shrimp, stock/broth and bay leaf. Increase heat to medium-high and bring to a boil. Cover and reduce heat to low. Cook 25 minutes; remove from heat. Let stand, covered 10 minutes. Remove bay leaf and stir in green onions to serve.

Serves 10-12