Jambalaya

• sausage
• chicken boneless
• shrimp, peeled- tails left on
• olive oil
• butter
• onions, divided
• celery
• bell peppers (optional)
• garlic
• bay leaves
• Worcestershire sauce
• Tabasco sauce
• amber beer
• chicken or vegetable broth
• tomatoes, diced canned
• hot cooked rice

Brown sausage & onion. Drain well. In a cast iron skillet, brown chicken on both sides (use butter and olive oil) and then cut into chunks. Return chicken and sausage to skillet. Sauté more onion along with celery and peppers in olive oil in separate skillet, adding garlic at the end. Add sautéed vegetables to meat in cast-iron skillet along with tomatoes, bay leaves, broth and beer. Season to taste with Worcestershire sauce, Tabasco & extra garlic as needed. Simmer for 20 minutes adding shrimp for last 3-5 minutes.

Serve in large soup bowl over mounds of rice. Pass Tabasco sauce and crusty bread.