Eggplant, Chicken, Sausage & Shrimp Jambalaya

Step 1

Sauté the veggies in the olive on low to medium heat. This takes about 45 minutes to get the eggplant cooked nicely.

Step 2

At this time add the shrimp stock and simmer until reduced by over half.

Step 3

For the shrimp stock, boil the shrimp peelings with onions, carrots & celery; add some Old Bay Seasoning. Boil for a good while and when cool strain well. You can either use right away if needed or bag it in zip loc and freeze for another time.

Step 4

Add sausage (I used a local brand, turkey flavored) and chicken and cook down for about 35-40 minutes, add shrimp and cook until no longer pink.

Step 5

Once this is cooked, turn down fire and add your brown rice adding more broth if need to. Sprinkle with chopped parsley.