When it's cold and cloudy, I usually like to make a hearty chili to have for meals and "snacks". This year I did something different. I've been studying creole and cajun recipes lately and decided to make my version of Jambalaya.  I add a little bit of fresh squeezed lime at the end of the recipe to add some zing and unexpected flavor.

Recipe:

Meat

• 3 links of andouille sausage chopped (about 3/4 of a pound)
• Meat from a left over chicken quarter deboned and shredded (I prefer thigh and drumstick meat to white meat)
• 1/2-3/4 lb of shelled shrimp (I don't usually deveine the shrimp, but that comes from my gulf coast childhood. It's really up to you whether you deveine or not)

Spices

• Three bay leaves
• Tablespoon of paprika
• Tablespoon of smoked paprika
• One whole clove
• 1/2 teaspoon white pepper (Careful, this stuff can be hot)
• 1/2 teaspoon cumin seed lightly toasted and crushed
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (Optional, I like to to have some kick)
• 2 Teaspoons of salt (taste before adding)

Other

• Three cups of cooked white rice
• Two cloves of garlic, crushed and chopped
• Medium yellow onion chopped coarsely
• Half a green bell pepper chopped coarsely
• Half of a red pepper chopped coarsely
• Two stalks of celery chopped coarsely
• One can of Rotel mild tomatos and chilis
• One can of chicken stock (I use low sodium and add salt to taste)
• Juice of a key lime (Optional, this gives some unexpected zip to the dish, I think)

Saute the onions, bell pepper, celery and garlic until the onion is translucent.  Add the spices, sausage and chicken.  Heat until meat is warm and slightly browned.  Add chicken stock and Rotel.  Simmer for about 20 minutes over low heat. Taste and add salt as necessary.  Add shrimp and stir until the shrimp turn from translucent to white.  I like to squeeze in the lime juice at this time.  Serve over warm rice, or mix the rice in to the Jambalya and serve.

This recipe is actually better when served the next day, in my opinion.  I think the extra time allows the spice flavors to blend and infuse the meat and vegetables with flavor and aroma.