Jambalaya

Ingredients

• Olive oil
• 3 bell peppers (I use a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, finely chopped
• 1 white onion, diced
• 3 tablespoons minced garlic
• 14 oz. can crushed tomatoes
• 4 cups chicken stock
• 3 cups uncooked white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1/4 teaspoon cayenne pepper
• Salt and black pepper
• French bread (optional)

Directions

• Add some olive oil to a stock pot on medium-high heat. Add bell peppers, celery, jalapeño, onion and garlic. Sauté until onions and peppers are softened, stirring occasionally
• Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, and cayenne, stir to combine. Continue cooking until the mixture reaches a simmer. - - Reduce heat to medium-low, cover and simmer for about 25-30 minutes or until the mixture thickens and there is no longer any liquid. Stir every 5 minutes or so along the way so that the rice does not burn
• Taste and season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat
• Serve warm alone or with sliced french bread