Shrimp Jambalaya

Shrimp Jambalaya

1 1/2 to 2 pounds favorite sausage (example-Polish, Italian, etc.)
2 lbs small shrimp ( or any size)
1 large diced red bell pepper
1 large diced yellow bell pepper
2 large diced green bell peppers
1 large diced white onion
12oz. sliced mushrooms
1/4 cup chopped parsley
1 1/2 tsp cumin
2 tsp chili powder
2 tbs saute' dust
1 tbs grill dust
1 cup water
*Light cornstarch mixture (cornstarch and water)
10oz diced large chicken breast
3 tbs butter

In pot, melt butter and saute' onions, chicken and sausage for 3-5 minutes. Add rest of ingredients, except shrimp, and stir well. Let set covered on stovetop on medium heat. Stir and simmer every 20 minutes for 2 hours. Toss in shrimp and stir until incorporated. Turn off heat and let set for 1/2 hour. Serve over rice.

*Use light cornstarch mixture to thicken, but jambalaya should brothy, not thick like gumbo.

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