Jambalaya

Cooking Instructions

1. In a large, deep nonstick skillet or 5-quart, Dutch oven that has a lid, heat the olive oil, add the sausage, and briefly cook the sausage to flavor the oil. Add the onion, green bell pepper, and celery, and cook the ingredients over medium-low heat, stirring them often, for about 10 minutes. Add the garlic, and cook the ingredients 5 minutes longer.

2. Stir in all the remaining sauce ingredients. Bring the mixture just to a boil, reduce the heat to medium-low, and cook the sauce for 10 minutes.

3. To the hot sauce, add the rice, and cook it, stirring it often, for 2 minutes. Add the broth, bring the liquid to a boil, reduce the heat to medium-low, cover the skillet or pot, and cook the rice mixture for 10 minutes. Remove and discard the bay leaves.

4. Stir the chicken into the half-cooked rice mixture, cover the skillet or pot and cook the mixture for 5 minutes. Stir in the monkfish, distributing it well in the rice mixture, cover the skillet or pot, and cook the jambalaya for 5 minutes. Arrange the shrimp on the top of the jambalaya with their tails pointing toward the center. Cover the skillet or pot, and cook the jambalaya for 5 minutes or until the shrimp are pink and curled. If all the liquid has not been absorbed, take the covered skillet or pot off the heat, and let it stand a few minutes longer.

5. Sprinkle the jambalaya with the scallions before serving it, or top each serving with some of the scallions.