Every good thing given and every perfect gift is from above, coming down from the Father of lights,
with whom there is no variation or shifting shadow. (James 1:17)

Chunky Jumbalaya

1 lb. medium frozen shrimp, thawed and chopped
1 lb. cooked chicken, cubed
1 lb. Andouille sausage, cubed (or kielbasa)
4 heaping T. prepared Creole seasoning
4 T. olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
6 garlic cloves, minced
2 cups chopped plum tomatoes
3 T. hot sauce
6 bay leaves
2 t. Worcestershire sauce
2½ cups uncooked long grain rice
6 cups chicken stock
Salt and pepper to taste

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In a large bowl combine shrimp and chicken with Creole seasoning to completely coat and set aside. In a large pot heat oil over high heat with onion, pepper, celery and garlic for a few minutes. Add tomatoes, bay leaves and both sauces. Stir in rice and slowly add broth. Reduce heat to medium, cover and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 25 minutes. When rice is tender add the shrimp, chicken and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and additional Creole seasoning if desired. Makes 10-12 servings.