In honor of Fat Tuesday

So I wanted to do something yummy for Fat Tuesday, so I made jambalaya. I should call it "Yumbalaya" because it was really, really good. The recipe made a ton, and we have now eaten it all. It is totally not low carb, but that would be kind of hard to do. So anyway, here ya go...

Jambalaya

• olive oil
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 8 ounces Conecuh Cajun Smoked Sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 1/2 cup diced celery
• 3 cloves minced garlic
• 1 teaspoon onion powder
• Tony Chachere's Original Creole Seasoning (I probably used 3 tbs)
• 1 14.5 oz can diced tomatoes
• 1lb frozen cut okra
• black pepper to taste
• 1 3/4 cups uncooked white rice
• 26 oz container chicken stock
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 1 lb peeled and deveined shrimp
• hot sauce to taste

1. Heat oil in a large pot over medium high heat. Sauté chicken and sausage for approximately 5 minutes.
2. Add onion, bell pepper, and celery. Cook 5 minutes, or until onion is tender and translucent.
3. Add rice, onion powder and seasoning, then stir in chicken stock and add bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes.
4. Stir in the Worcestershire sauce and add shrimp. Continue cooking for approximately 5 minutes or until shrimp is cooked but not overdone and liquid is absorbed.
5. Serve and add hot sauce to taste.