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.
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By jstafford316_44...
Kansas City, MO
on January 06, 2012
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Great recipe, add a dash of liquid smoke if you have it!
By italianeater11
on January 06, 2012
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Amazing recipe and the meal I get the most requests for. Every time I make it, I am reminded of when I lived in New Orleans. I always add more vegetables than the it calls for and I am used a can of diced tomatoes (drained in the winter when I can't find good ripe ones or to help cut down on all the chopping.
By minavereen
fayetteville, 73
on November 11, 2011
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omg. this recipe is a must try, I had never had jambalaya before let alone cooked it but it was great. I did double the recipe and it was just enough for everyone to get seconds .As emeril would say Bam this was a hit I will be making it again and again
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