JAMBALAYA FOR A CROWD

1 large onion
1 green bell pepper
3 stalks celery
4 cloves garlic
1 pound andouille or smoked sausage
1 pound boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
2 (14-ounce) cans diced tomatoes
3 tablespoons dry chicken bouillon
8 cups water
4 cups rice, uncooked
1 pound peeled and deveined raw shrimp

Peel onion and chop into 1/2 inch pieces. Cut green pepper in half, remove and discard stems and seeds, and cut into 1/4 to 3/8 inch pieces. Remove and discard both ends of the celery stalk, cut the stalks in half lengthwise and slice into 1/4 inch-thick pieces. Peel garlic and finely chop. Set vegetables aside.

Cut sausage into 1/4 inch-thick rounds, and place in a large stock pot. Cut chicken into bite-size pieces, add to pot and cook over medium-high heat, stirring frequently for 10 minutes or until browned.

Drain off fat and add onion, green pepper, celery and garlic to the pot. Cook over medium heat, stirring frequently for 10 minutes or until onions are soft.

Add Cajun seasoning, tomatoes and chicken bouillon; stir well. Add the water and rice and stir well. Cover and cook over medium-low heat for 40 minutes, or until rice is tender.

Stir in the shrimp and let cook for 2 to 3 minutes, just until the shrimp is pink.

Spoon into bowls and serve.

Makes 10 to 12 servings
Source: College Cooking: Feeding Yourself and Your Friends by Megan Carle and Jill Carle