Ingredients:
1 lb andouille sausage, sliced
1 lb shrimp, peeled and deveined
1 lb chicken breast, diced
1/2 lb tasso ham, diced
1 onion, diced
2 bell peppers, diced
4 stalks of celery, diced
4 cloves of garlic, minced
2 cups of long-grain rice
1 can diced tomatoes
2 cups of chicken broth
1 cup of white wine
1 tsp cayenne pepper
1 tsp paprika
1 tsp thyme
1 bay leaf
Salt and pepper, to taste
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onions
Instructions:
In a large pot or Dutch oven, cook the andouille sausage, shrimp, chicken, tasso ham, onion, bell peppers, celery, and garlic over medium heat until the meats are browned and the vegetables are softened, about 8-10 minutes.
Stir in the rice and cook for 2-3 minutes, or until the rice is lightly toasted.
Add the diced tomatoes, chicken broth, white wine, cayenne pepper, paprika, thyme, bay leaf, salt, and pepper.
Bring the mixture to a simmer, reduce heat to low, and cover the pot. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let it cool for a few minutes. Discard the bay leaf.
Stir in the parsley and green onions.
Ladle the jambalaya into bowls and serve.