"Don't keep it all to yourself, this recipe is made for sharing! Spicy jambalaya with chicken, pork sausage and shrimp is accompanied by tomatoes, and peppers. 12 ounces frozen, cooked shrimp may be substituted for 1 pound fresh or frozen raw shrimp."

Original recipe yield: 12 servings.

Prep Time: 30 Minutes

Ready In: 1 Hour 15 Minutes

INGREDIENTS:

• 1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
• 2 cups chopped onion
• 2 cups sliced celery
• 2 cups chopped green bell pepper
• 1/4 cup chopped jalapeno peppers
• 1 tablespoon minced garlic
• 1 (28 ounce) can whole tomatoes
• 3 cups water
• 2 cups cooked, cubed chicken
• 2 cups cubed ham
• 1 cup uncooked long-grain white rice
• 1 tablespoon HERB-OX® Chicken Flavored Bouillon Granules
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon cayenne pepper, or to taste
• 2 bay leaves
• 1 pound fresh or frozen raw shrimp, shelled and deveined
• Hot pepper sauce

DIRECTIONS:

1. In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.