Chicken and Sausage Jambalaya

Photo

Ingredients

Sausage, chicken, and vegetable stuffing

• 1/4 tbsp olive oil
• 1 onion, chopped
• 1 cup diced tomatoes
• 1 cup diced green pepper
• 1 can (28 oz.) diced tomatoes
• 1 large green cabbage, peeled and diced
• 1 lb. cooked chicken, cuts up and diced (Sauce Side)
• 1 (15 oz.) can diced mushrooms, finely diced
• 1 cup canned beans (white or black, drained, rinsed)
• 1 cup cooked shrimp
• 1 teaspoon thyme leaves
• 8 oz. diced deli ham
• 1 large red pepper, diced

½ cup jalapeño pepper, diced

Salt and Pepper to taste

• 2 tsp. coconut milk (drained)

Curry Sauce (Cream or Honey)

Directions

1. Heat olive oil in a large skillet. Saute onions and garlic for 5 to 7 minutes or until onions are soft. Add sausage and saute for 3 minutes or until sausage is brown. Add chicken, green pepper, tomatoes, canned beans, peas, shrimp, and thyme; toss. Simmer for 20 minutes. Season with salt and pepper to taste.
2. Pour coconut milk over meat mixture. Bring to a boil, cover, and simmer for 10 to 15 minutes or until heated through.
3. If using rice, add half and half, hot, bring to a boil, cover, and simmer for 15 minutes. Pour into a mixing bowl or bowl of plastic containers.
4. Pour butter, juice from red pepper, jalapeño, and cream into a medium saucepan. Bring to a boil, and then stir in salt and pepper. Cook until reduced to 2 tablespoons. Add sauce to mixing bowl or container. Add sauce to meat mixture and gently stir. Serve with rice, cold rice, or hot rice.