SCD Jambalaya

Like many of the recipes I make, this one is mainly made SCD-friendly by leaving out the rice. With a few other small adjustments, you'll have delicious jambalaya that makes every day feel like Mardi Gras!

1 large yellow onion
1 bell pepper
1 bunch of celery
2 tomatoes
6 cloves minced garlic
1 pound boneless chicken thighs
1/2 pound pork sausage
1/2 pound peeled shrimp
4 Tbsp butter
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbsp paprika
1 Tbsp dried oregano
1 Tbsp dried thyme
1 tsp black pepper
Tabasco, to taste
Salt, to taste
2 bay leaves

Pour the olive oil into a bowl and add in 3 cloves of minced garlic, red wine vinegar, paprika, oregano, thyme, pepper, a pinch of salt and a few dashes of Tabasco. Cut up the chicken into bite-sized pieces and put it in the olive oil to marinate. Melt the butter in a large pot over medium heat and add in the chopped up onion, celery and bell pepper. Let them cook until softened, about 5 minutes and add in the chopped up tomatoes and 2 cloves of garlic. Let it cook another few minutes and add in the chicken, along with its marinade. Mix the remaining garlic and more Tabasco into the pork sausage and add it to the pot. Throw in the bay leaves and, if necessary, add in a little water. Because there is no rice to soak it up, not much extra liquid should be needed - the tomatoes and other vegetables should provide enough. Turn the heat to low and let it simmer for about 20 minutes. Add in the shrimp and cook until it turns pink, about 5 minutes. Taste and add more Tabasco if needed and put in salt to your liking.