Jambalaya

3/4 lb. Andouille Sausage (sometimes I use cajun sausage when I can't find Andouille)
5 C. water
1 cooked whole chicken, meat removed from bones (I use a rotisserie chicken)
2 Tbsp. canola oil
1 C. diced onion
1 C. diced celery
2 C. diced mixed bell peppers (green, red and yellow)
1 Tbsp. minced fresh garlic
1 C. diced smoked ham
2 tsp. dried whole thyme
2 tsp. dried whole oregano
2 bay leaves
2 tsp. onion powder
1 1/2 tsp. ground mustard
1 tsp. white pepper
1/2 tsp. cayenne
1/2 tsp. salt
2 - 28 oz. cans stewed tomatoes
6 C. clam stock (I can never find this so I use chicken stock)
1 C. uncooked white rice
1 lb. medium shrimp, peeled and deveined

In a medium saucepan, bring andouille sausage links to a boil in 5 c. water. Reduce the heat and simmer 10 minutes. Remove the sausage from pan to cool, reserving 2 c. cooking liquid. Slice sausage into 1/2 inch rounds and set aside.

In a soup kettle (you need a very big kettle for everything to fit in, a stock pot works well), heat oil and add onion, celery, peppers, garlic, and ham, stirring and cooking over medium heat until the vegetables are tender - about 5 minutes. Stir in seasonings and add tomatoes, clam stock, reserved sausage-cooking liquid, reserved chicken and sliced sausage.

Bring everything to a boil, reduce heat, partially cover and simmer for 10 minutes. Add rice and simmer an additional 15 minutes. Stir in shrimp and continue cooking 3 minutes. Makes 8-10 servings.

**For supper swap, each recipe of Jambalaya is enough for 2 meals. So if you have 6 people in your supper swap, you would only have to make 3 recipes**