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Southern Comfort Jambalaya

Created by Echo Echo on November 2, 2014

1 pound smoked sausage (sliced)
1/4 cup oil (safflower or canola oil)
3/4 pound raw boneless chicken
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 1/2 cups chopped scallions
1 1/2 cups chopped red onions
1 cup chopped celery
3 garlic cloves, minced
1 can (14 1/2 ounce) tomatoes (no-salt-added whole tomatoes with liquid - optional)

1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon hot pepper sauce
1 3/4 cups dry long-grain white rice (or converted rice)
1 can (15 3/4 ounce) chicken broth (fat-free low-sodium chicken broth or 2 cups low-sodium chicken bouillon)
3/4 cup Southern Comfort
2 tablespoons Worcestershire sauce
3/4 pound raw shrimp (peeled and deveined)

Step 1: In large pot, sauté sausage in oil until lightly browned.
Step 2: Remove sausage from pot and sauté chicken until cooked.
Step 3: Remove chicken and sauté bell peppers through garlic until tender.
Step 4: Add tomatoes (with liquid) through hot pepper sauce and cook 5 minutes.
Step 5: Stir in rice.
Step 6: Add chicken stock through worcestershire sauce; bring to a boil, then reduce to a simmer and add sausage,chicken and shrimp.
Step 7: Cook uncovered, stirring occasionally, 30-45 min until rice is done and shrimp is cooked. (If additional liquid is needed before rice is done, add a 50/50 mixture of water and Southern Comfort).