Jambalaya

1. Peel and chop onion. Deseed and chop green pepper. Cut lemon into wedges.

2. Remove Andouille sausage from casing. Dice ham. Shell and devein shrimp. Store shrimp in fridge until time to use. Dice or shred cooked chicken.

3. Heat olive oil in a large stock pot.

4. Sauté onions and green peppers until they begin to soften.

5. Add andouille sausage and use a spatula or wooden spoon to break apart meat as it cooks.

6. Add garlic, salt, pepper, and all of the spices. Sauté for 2-3 minutes, allowing the flavors to release.

7. Pour in the white wine, scraping any brown bits from the bottom of the pan while the mixture cooks for 2-3 minutes.

8. Add cooked chicken and ham; combine well.

9. Add diced tomatoes, apple cider vinegar, chicken broth, and rice.

10. Bring to boil then lower to a simmer. Cook for 25-28 minutes, stirring frequently to make sure rice doesn’t stick to the pan.

11. Once rice is tender and liquid is mostly absorbed, take off heat and add in shrimp and peas.

12. Cover and allow the residual heat to cook the shrimp through. They should be slightly curled and opaque.

13. Season to taste with additional salt and pepper.

14. Serve jambalaya with lemon wedges and a side of hot sauce, if desired.