Jambalaya

Ingredients

• 1 pound andouille sausage sliced
• 1  bay leaf 
• 2 tablespoons canola oil 
• 1 cup celery diced
• 3 cups chicken broth 
• 2 teaspoons creole seasoning 
• 20 oz tomatoes and chiles diced green drained canned
• 1 teaspoon thyme leaves dried
• 0.5 cup flat-leaf parsley fresh chopped
• 4  garlic cloves minced
• 10 servings garnish: green onions chopped
• 1 teaspoon oregano dried
• 1 pound shrimp raw deveined peeled
• 1 large bell pepper diced red
• 2 cups rice long-grain uncooked
• 2 cups meat from a rotisserie chicken shredded cooked
• 2 cups onion diced sweet

Equipment

• oven
• baking pan
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned.
2. Remove sausage with a slotted spoon.
3. Add diced onion and next 7 ingredients to hot drippings; saut 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
4. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley.
5. Serve immediately.
6. To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours.
7. Let stand at room temperature 30 minutes.
8. Bake at 350 until thoroughly heated.