Jambalaya

Jambalaya was incredibly easy, hearty and mouth-watering delicious (and with a bit of a kick, with lots of cajun seasoning.)

You start with onions, bell peppers and celery if you have it - the holy trinity of cajun cooking. Add fresh garlic and cook in a big pot like this one.
Then comes the meat - we went with chicken and chorizo. Brown the meat in a separate pan, then add to the pot.
Next pour in all the crushed tomatoes, broth, seasoning, and cooked rice (we used couscous). Cover and let simmer on medium-low for up to 30 minutes for the flavors to come together, stirring occasionally. Add shrimp and okra at this point, if you have.
Season with additional salt and pepper, then parsley and scallions for garnish. Voila! Jambalaya!