Jambalaya

Ingredients:

1 lb. boneless skinless chicken breasts or thighs
6 oz. kielbasa, or smoked sausage
4 oz. ham
1 T veg. oil
4 cloves garlic, minced
2 stalks celery, chopped
2 onions, chopped
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 bay leaves
1 1/2 t chili powder
1 1/2 t dried thyme
1 1/2 t dried oregano
1/2 t salt
1/2 t pepper
1/2 tsp. hot pepper flakes
2 C parboiled rice
2 1/2 C chicken stock
1 x 28 oz. can tomatoes, chopped
1 1/2 C frozen peas
12 oz. med. frozen shrimp, peeled and deveined

1. Cut chicken breasts or thighs into about 2-inch pcs.
2. Slice kielbasa into 1/2 inch thick
3. In a Dutch oven, heat oil and brown chicken
4. Transfer to plate and set aside
5. In same pan, brown kielbasa and ham; transfer to plate
6. Add onions, garlic, celery, red n green pepper, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring until onion is softened.
7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa and ham.
8. Simmer for about 15 mins.
9. Transfer the pot in the oven at 350 deg. F and continue cooking for about 25 mins.
10. Bring the pot out of the oven and stir in peas and shrimp; cover and continue cooking in the oven about 10 mins. more or until shrimps turn pink.