Brown Rice Jambalaya

Ingredients

• 3-4 strips of bacon
• 1 lb. boneless skinless chicken thighs
• 1 lb. mild Italian sausage
• 1 medium onion
• 3 cloves garlic minced
• 1 green bell pepper
• 2 large tomatoes
• 2 cups brown rice
• 1/2 tsp cayenne pepper
• 1/2 tsp oregano
• 1 tsp cumin
• 1 1/2 tsp salt or to taste
• 1/4 tsp black pepper or to taste
• 4 cups chicken broth
• 1 cup water
• 1 lb. shrimp peeled and deveined

Instructions

1. Cook the bacon in a heavy bottomed pot over medium high heat. Once it’s crispy, remove from the pot.
2. Then slice the chicken thighs into 1 inch pieces. Brown them in the same pot over medium high heat until about 70 percent cooked. Remove from the pot.
3. In the same pot, brown the sausage. Do not cook through completely. Remove from the pot and slice into 1/2 inch slices. You will add the sliced sausage back into the pot later.
4. Sauté the chopped onion and minced garlic until the onion becomes translucent.
5. Add the chopped green bell pepper and diced tomatoes. Sauté for about 3 minutes.
6. At this point, add 2 cups brown rice, 1/2 tsp cayenne pepper, 1/2 tsp oregano, 1 tsp cumin, 1 1/2 tsp salt (or to taste), 1/4 tsp black pepper, 4 cups chicken broth, and 1 cup water. Bring to a boil and let it simmer over medium heat for 20 minutes (with the lid on).
7. Stir the sliced sausage and browned chicken back to the pot and cook covered over medium low heat until rice is fully cooked. About 35 minutes.
8. Then stir the shrimp into the pot and cook them for about 8 minutes. Or until they are fully cooked.