SEAFOOD JAMBALAYA

Served by Dock’s Oyster House

• 1 - 7 lb roasting chicken
• 1/4 cup vegetable oil
• 3 onions chopped
• 6 celery ribs chopped
• 3 green peppers chopped
• 2 red peppers chopped
• 5 jalapeno peppers minced with seeds
• 2 - 1 lb cans of tomatoes, chopped
• 2 tsp. herbs de provence
• 1/2 lb smoked sausage cut into 3/4 inch slices
• 3 cups long-grain rice
• 6 cups chicken stock
• 2 lb large shrimp cleaned and peeled
• 3 dozen mussels

Place the chicken in a stock pot and add water to just cover. Bring to a simmer and cook for 45 minutes. Remove the chicken and cool. Strain broth into a large bowl. Skin the chicken and pull meat from the bones. Cut or shred meat into bite-sized pieces. Heat the oil in large casserole or dutch oven. Add onions, celery and peppers and cook over moderate heat until all vegetables are tender. (About 15 minutes.) Add the tomatoes and their liquid. Season with herbs de provence, salt & pepper. Raise the heat to moderatelyhight and cook until mixture is thick. (About 15 minutes) Stir in the chicken, sausage, mussels, shrimp and chicken broth. Add the rice, stir well and bring to a boil. Reduce the heat to low and cover tightly. Simmer about 30 minutes or until all liquid has been absorbed by the rice.