Jambalaya with Chicken, Shrimp, and Chicken-Apple Sausages

Serves: 4 to 6 as a main course

2 Tbsp. olive oil
1/2 lb. chicken-apple sausages, cut into 2-inch lengths
3/4 lb. medium shrimp, peeled (reserve the shells)
1/2 cup dry sherry
1 large yellow onion, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
2 celery stalks, finely diced
2 garlic cloves, minced
2 cups chicken stock
One 14-oz. can crushed tomatoes
1 cup basmati rice
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 bay leaves
2 boneless, skinless chicken breasts, cut into 2-inch cubes
1 cup fresh basil leaves, chopped
Juice of 1 lemon
Kosher salt
Fresh ground pepper
Heat the olive oil in a skillet large enough to hold all of the ingredients over medium-high heat. Add the sausages and cook until browned, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon.

Add the shrimp shells and sherry to the pan and cook until the sherry is nearly evaporated. Remove and discard the shells.

Add the onion, red bell peppers, yellow bell peppers, celery and garlic. Reduce the heat to medium low and cook until soft, about 10 minutes.

Add the chicken stock, tomatoes and rice. Stir to mix well. Add the dried basil, thyme and bay leaves and cook until the rice becomes tender and the liquid is absorbed, about 30 minutes.

Add the chicken, shrimp and sausages. Cover and cook until the chicken and shrimp are cooked through, about 10 minutes. Uncover; add the fresh basil and lemon juice. Taste. Add a pinch of salt and pepper, stir to dissolve and taste again. Add more salt or pepper if needed.