Cajun Jambalaya

Photo: flickr user Special*Dark

Ingredients

12 mediums Shrimp peeled, deveined, and chopped

4 ounces Chicken, diced

1 tablespoon Bayou Blast - (Emeril's Creole Seasoning) see * Note

2 tablespoons Olive oil

cup Chopped onion

cup Chopped green bell pepper

cup Chopped celery

2 tablespoons Chopped garlic

cup Chopped tomatoes

3 Bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon Hot sauce

cup Rice

3 cups chicken stock

5 ounces Andouille sausage sliced

Salt to taste

Freshly-ground black pepper to taste

Preparation

In a bowl combine shrimp, chicken and Bayou Blast, 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 Bayou Blast.

This recipe yields 4 servings.