Source: Barbara Pistrang
2 to 3 T olive oil
1 lb. spicy Italian sausage, cut in 1/4 to 1/2 inch pieces (I use turkey sausage)
1 lb. raw shrimp, deveined and peeled
4 cups green and/or red pepper, chopped
2 cups onion, chopped
6 cloves garlic, minced
about 4 cups tomatoes, chopped (1 large can)
1-1/2 to 2 cups cup chicken broth
1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. salt
10 oz. package spinach, in small pieces (optional)
Cooked white or brown rice (1 cup or more, to taste)
Saute sausage in oil 10-15 minutes. Remove to plate. In same pan, saute onions, peppers, and garlic for 3-5 minutes. Add tomatoes, broth, spices. Bring to a boil. Return sausage to pan and simmer 15 minutes. Add spinach, if desired. Cook till spinach is wilted, about 5 minutes. Add rice to pan (or wait and serve rice in individual bowls with jambalaya on top). Add shrimp and cook 3 to 5 minutes until shrimp are pink.
Note: Chopped boneless chicken may be added or substituted for some or all of the shrimp. Chicken should be added when the sausage is returned to the pan.
This dish is very flexible - use what you have.