Applewood Smoked Bacon Jambalaya

It's my favorite time of the year, fall. I always crave hearty, belly filling, soul satisfying meals when the days get shorter. Short days equal long dinners and free flowing wine with family and friends in my home, which is probably one of the reasons why I look forward to fall all year long. I tried this modification of Emeril's jambalaya tonight and my husband called it a keeper so I'm adding it to the repertoire. Although applewood bacon isn't the only meat in the recipe, it's definitely the star. The bacon really complements the spicy flavors nicely and let's be honest, most things are better with a little bacon.

Ingredients:

• 6 strips (8 oz.) smoked applewood bacon
• 20 large shrimp peeled and deveined
• 1 1/2 lbs. chicken breast, pounded and chopped into 1" chunks
• 2 1/2 tbsp. creole seasoning
• 2 tbsp. olive oil
• 1 cup chopped red bell pepper
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 4 cloves of minced garlic
• 4 bay leaves
• 1 can (14 oz) fire roasted tomatoes
• 1 tbsp. Worcestershire sauce
• 1 tbsp. hot sauce
• 2 1/2 cups rice
• 2 cans (29 oz) of low sodium chicken stock
• 3 links (9 oz) Andouille sausage, sliced
• 2 chopped green onions for garnish

Fry the bacon in a pan and set aside on a plate lined with paper towels to soak up the excess grease. While the bacon is cooking, combine the shrimp, chicken, and creole seasoning in a large bowl and set aside. Ensure that the seasoning really coats all the meat.

I used Zatarain's creole seasoning. You can also use Emeril's seasoning or make your own following his recipe - http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe4/index.html

After disposing of the grease and cleaning the saucepan, add the olive oil to the pan. When the olive oil shimmers, add the red pepper, celery, and onion and saute for about 10 minutes. This will give you soft onion and pepper, but crunchy celery. Saute for a few extra minutes if you like soft celery.

Next add the garlic, tomatoes, Worcestershire sauce, and hot sauce. Add the rice and slowly stir in chicken stock. Reduce the heat to medium and cook for about 10-15 minute until the rice is tender. Because I used minute rice, my rice softened quickly. You may have to cook longer if you use a different type of rice.

When the rice is tender, add the sausage and the chicken and shrimp mixture and cook until the meat is fully cooked. If necessary, add extra Creole seasoning and garnish with green onions!

You're done!  This quick, easy dish is perfect for feeding a crowd!