Higgins' Family Jambalaya recipe

The Gourmandise School   of Sweets and Savories     Let these sausages roll with good times. It's Mardi Gras and Hadley's roots run deep.  She's from Atlanta, but her mom's family hails from Louisiana, and with that comes a rich tradition of cooking and some fabulous baking.  We invite you to revel in Fat Tuesday's offerings (check out some of our favorites on Facebook).   Enjoy this one- it's straight from her family cookbook, uses one large pan and can be tailored any way you like to create your own family tradition. Higgins' Family Jambalaya 1lb smoked sausage, thinly sliced (I used chicken Sausage) not precooked 2 tbsps olive oil 2/3 cup chopped green pepper 3 cloves garlic 3/4 cup chopped flat leaf parsley 1 28oz can of diced tomatoes 2 cups low sodium chicken broth 1 cup chopped green onions, both white and green parts 1 1/2 tsps thyme 2 bay leaves 2 tsps oregano 1 tbsp Tony Chaceros seasoning 1/4 tsp ground pepper 1/4 tsp cayenne pepper 2 cups long grain converted rice(uncle ben's absorbs liquid best) 3 lbs raw shrimp, peeled and deveined  1) Saute sausage over medium heat in 4 quart pot until firm. Remove from pot with slotted spoon and set aside. 2) Add olive oil to sausage drippings, and add green pepper, garlic, parsley and celery for 5 minutes until tender. 3) Add tomatoes with liquid, chicken broth, green onions to the pot. 4) Stir in spices and add rice and sausage. 5) Cover the pot and reduce heat to low. Cook down for 30 minutes, stirring occasionally to make sure the rice doesn't stick. 6) Add shrimp and cookie until pink.  7) Transfer to a large dish and bake at 350˚ for 25 minutes. Add more broth if it starts to get fry. 8) Serve with crusty french bread and a green salad. Wishing you a delicious day, Clémence and Hadley