Cooking Demonstrations are every 1st and 3rd Saturday at 3pm eastern on the @Eat-to-Treat YouTube channel!

November 2nd at 3 pm Eastern

Jambalaya

Equipment

• Measuring cups and spoons

• Wide, deep pan with lid and stove

• something to stir with

• Cutting board, vegetable peeler, and knife

Jambalaya

• 2 tablespoons olive oil

• 12 ounces andouille sausage (can be found made with chicken)

• 1 pound boneless, skinless chicken

• 1 large onion

• 3 large carrots

• 4 celery stalks

• 2 bell peppers, any color(s)

• 1 teaspoon cayenne

• 1 tablespoon garlic powder

• ½ cup white wine

• 1.5 cup brown rice

• 3 cups no-salt-added chicken broth

• 28-ounce can of crushed tomatoes

• salt and pepper

• 1 pound shrimp