Jambalaya
BY
meganblair
Megan Greever12 medium shrimp, peeled, deveined and chopped
4 oz chicken, diced
1 TBSP Creole seasoning
2 TBSP olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 TBSP chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 TSP Worcestershire sauce
1 TSP hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
Creole Seasoning Ingredients
2 1/2 TBSP paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.