Chicago firefighters turn up heat on  jambalaya

Courtesy of Dan Labonte and Leo Muscia

makes 6 to 8 servings

1 Tablespoon olive oil

1 pound andouille, sliced in 1/4 inch rounds

1 pound boneless, skinless, chicken thigh meat

1 Tablespoon butter

1 yellow onion diced

1 cup celery chopped

2 red bell peppers, cored and diced

2 10-ounce cans diced tomatoes

1/4 cup minced garlic

2 Tablespoon dried oregano

2 Tablespoon chopped fresh thyme

3 Tablespoon tomato paste

6 cup chicken broth

3 cups rice ( prepare rice as directed)

3 bay leaves

salt to taste

fresh ground pepper to taste

1/2 cup green onions, chopped

1/2 cup of parsley, chopped

juice of 1 lemon

1 pound medium shrimp, peeled and deveined

*1/8 - 1/4 t of cayenne pepper — TO TASTE

Heat the oil in a large cast iron or stainless pot over med heat, add andouille and saute for 8-10 minutes. Remove the andouille and set aside. In the same pot, place chicken and brown on all sides, about 15-20 mins. Do not over cook the chicken.

Remove the chicken and set aside; lower heat add butter, onions, peppers, garlic and celery tp the same pot and saute for 8-10 minutes, or until the onions are translucent.

Add tomatoes, oregano, fresh thyme, and tomato paste. Cook until vegetables and herbs are blended well.

Add broth and bring toa rolling boil. Stir in rice, sausage, chicken and bay leaves, salt, and pepper. Return to a boil, reduce heat to low and simmer, covered for 20 minutes.

Add shrimp and lemon juice and stir well. Cover pot, remove from heat, and let steam for 15 mins until the shrimp are cooked throughout. Remove bay leaves. Garnish with chopped onion and parsley.

* CAYENNE PEPPER WILL ADD SOME HEAT DEPENDING UPON THE TASTE OF THE INDIVIDUALS

If you are not the seafood lover, the shrimp can be omitted and kielbasa can be added or smoked ham cubed will suffice.