Ingredients

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock

5 ounces Andouille sausage, sliced
Salt and pepper

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.

Ingredients

Emeril's ESSENCE
Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup