My Jambalaya


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
  • 1 large onion, diced
  • 6 cloves garlic, finely chopped
  • 3green bell peppers, seeded and diced
  • 2zucchini, chopped, or to taste
  • 1 (14 ounce) can crushed tomatoes
  • 1 cup chicken broth
  • ½ cup rice
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1bay leaf
  • 1 pound chopped cooked chicken breast
  • 1 pound peeled cooked shrimp
  • Directions

  • Step 1

    Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.


  • Step 2

    Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.

  • Step 3

    Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.

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