JAMBALAYA RANCH-STYLE

2 pkg Vatran andouille sausage links cooked through
2 lbs medium size raw shrimp - peeled no tails
1 lb chicken tenders cut into chucks and sautéed (chicken is optional)
8 cups cooked white rice - room temp

2 cups chopped yellow onion
1 cup chopped celery
1 1/2 cup chopped tri color bell pepper (red/yellow/green)
1 can regular diced tomato
2 cans diced tomato with jalapeno and spices
2 Tbs. crushed garlic
2 quarts chicken broth
Italian seasoning
Creole/Cajun seasoning
Olive oil
Flour

Prepare rice and set aside to cool to room temp.
Slice cooked andouille sausage links into rounds. Pour about 2 tbs. olive oil into dutch oven and sate sausage until slightly browned. Remove and set aside.

In same dutch oven pour approx 4-5 tbs. olive oil. As it warms add 3-4 tbs. of flour. Constantly whisk until rough starts to thicken and turn brown.

Add onion, celery, peppers and garlic. Sauté for approx 10 minutes
Add sausage and sauté for a few more minutes.
Add Cajun seasoning and Italian seasoning to taste. Coat ingredients well.
Add canned tomatoes and stir.
Add broth and simmer very low for about an hour.
Add rice. At this point it could continue to simmer low or heat can be turned off. Rice needs to absorb flavor for at least two hours before serving.

Just before serving bring pot to a low boil and add shrimp. Continue to cook until shrimp is cooked about 8 - 10 minutes.

(If using cooked chicken add at same time as shrimp)