Junglelaya

Junglelaya

(Dave's version of Jambalaya)

3 large green bell peppers*

2 large sweet onions*

1 bunch celery*

2 cans diced tomatoes

2 cans tomato sauce

1 lb. andouille sausage, sliced on the bias

1 lb. chicken, cubed

1 lb. shrimp

1 lb. scallops

4 c. uncooked long-grain rice

6 c. chicken broth

2 c. water

salt

black pepper

paprika

thyme

oregano

basil

bay leaves

garlic powder

cayenne

the trinity*

Chop the trinity into medium sized chunks and saute in oil or butter over medium-high heat until the onions become translucent and the peppers begin to darken. Add the sausage and chicken and cook for a minute or two. Add the seasonings while the meat is cooking. The amount you add is according to your taste. Reduce heat to medium and add tomatoes and sauce. Let this cook for about ten minutes. Add broth and water and bring to a boil. Add rice and let simmer for about 15 minutes. Add seafood and cook for another 5 minutes. Serves a bunch of people. Mmm, mmm, tasty.

We were visiting family in Lincoln, Nebraska this past week and so requested that my bro-in-law, Dave, make Jambalaya. He's a good-old boy from Georgia and he knows what Jambalaya should taste like. This is very good stuff. The above recipe includes quite the array of meat and seafood. Its great even if you minus a few (I prefer it without sausage).

Uncle Dave says, "Eatyurjunglelaya!