Jambalaya with Fresh Fruit

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish with lid.

Place the flour in a shallow dish. Dip the sausages into the flour to coat evenly.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the sausages turning to brown all sides about 2 minutes per side. Transfer to a plate and set aside.

Using the same skillet heat 2 tablespoons of olive oil over medium heat. Stir in the onion green pepper garlic and bay leaves; stir and cook until tender about 2 minutes. Combine the rice with the pepper mixture; stir and cook until the rice turns opaque about 3 minutes. Stir in the thyme salt chili powder white and black peppers red pepper flakes wine tomatoes and chicken broth. Add the sausages; increase heat to high and bring the mixture to a boil. Transfer the rice mixture to the large pot and cover.

Bake in preheated oven for 20 to 25 minutes.

Remove pot from the oven. Stir in the shrimp pineapple mango and apple; blending thoroughly with the rice mixture. Cover and bake until shrimp is cooked 10 to 15 minutes.