Jambalaya

1 Tbsp Olive Oil

1-2 Cloves of Garlic

1 Medium White Onion

4 Celery Stalks

1 Green or Red Pepper

10-12 Shrimp

2 Packages Meadow Creek Chicken Chorizo Sausage

1 Can Fire Roasted Diced Tomatoes

1/2 Cup Rice

1 Cup Chicken Broth

Creole Seasoning Or I just use equal parts (about 1 tsp) Smoked Paprika, Onion Powder, Oregano and Parsley

Fresh parsley

Salt and Pepper to taste

Add oil to a heavy pan or Dutch oven and turn heat over medium high. Once the pan is hot add the shrimp and saute for 1-2 min per side. Add the onions, garlic and celery and saute a few more minutes until the celery softens. Add the peppers and Chorizo. Easton likes to squeeze the chorizo right out of the casings into the pan. Cook until the meat starts to brown. Reduce the heat and add the tomatoes, broth and rice. Season with the Creole or spice mixture above along with the salt and pepper. Allow it to simmer until the rice is cooked. Top with fresh parsley and green onions if you have em! I like to make this ahead of time as the flavor just gets better with time.