Recipe - Jambalaya

One of my good friends gave me this recipe. In her instructions she told me that I had to buy artichoke hearts for this recipe. She specifically said "don't skip". She knows how cheap I am. Shhhh....don't tell her, but I don't use them. They are stinkin' expensive! Maybe they are good for you??? I bought them once and couldn't taste a difference. Don't tell Mary though.

Jambalaya
1 c chopped onion
1 c chopped celery
1 T olive oil (I use refined coconut oil)
16 oz kielbasa or Cajun sausage (I used German sausage and then added some Cajun seasoning)
3 garlic cloves pressed
2 c uncooked white rice (not instant - you can use brown rice, but it takes forever!) ** I only use 1 cup **
2 - 16oz cans chicken broth (I used 4 c. homemade)
1 - 14 oz can quarter artichoke hearts, drained and chopped
1 - 8 oz can tomato sauce (I used one 14 oz can of chopped tomatoes)
1 1/2 t dried thyme
1/2 t dried marjoram (I used 2 t. Italian seasoning for the thyme and marjoram)
1 1/2 t Tabasco
8 oz shrimp, peeled and deveined
2 c chopped cooked chicken

1. Heat oil in large skillet over medium heat. Add onion, celery and sausage. Cook until onion is lightly browned - about five minutes.
2. Add garlic and cook 1 minute.
3. Stir in rice.
4. Add everything else except shrimp and chicken.
5. Bring to a simmer, then turn heat to low.
6. Cover and cook 17 minutes stirring occasionally.
7. Add shrimp and chicken.
8. Cover and cook 3-5 minutes until shrimp are curled and opaque.
9. We have enough leftovers to have this for kids' lunches or another dinner fur family of four (three big eaters).

On Monday, I chopped and cooked all of the meat, so after the rice was cooked I added hamburger, sausage and chicken to the pot. I think the shrimp would be awesome in here, but I rarely have any on hand. On Monday I chopped the onion and garlic as well so I didn't have as much work to do.

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