Cajun Jambalaya
By: Anonymous
Published: Thursday, February 11, 2010 - 8:46am

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

1 In a bowl combine shrimp, chicken and Bayou Blast, and work in seasoning well. 2 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. 3 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. 4 This recipe yields 4 servings.