-1/2 lb. raw gulf shrimp, peeled, devained, and sliced in half
-1/2 lb. chicken, diced
-1 tablespoon paprika
-1 tablespoon salt
-1 tablespoon garlic powder
-1/2 tablespoon black pepper
-1/2 tablespoon cayenne pepper
-1/2 tablespoon onion powder
-1/2 tablespoon dried oregano
-1/2 tablespoon dried thyme
-1 large onion, diced
-1 bell pepper, seeded, and diced
-3 stalks celery, diced
-4-5 cloves of garlic, diced fine
-2 large tomatoes, diced
-2-3 bay leaves
-1 teaspoon Worcestershire sauce
-1 or more teaspoons of hot sauce
-3/4 cup rice or orzo
-3 cups of chicken broth
-8oz Andouille sausage, sliced
Mix up the spices and herbs to make a Cajun/Creole spice blend. Mix spices in a small jar with a tight fitting lid. You can use it on any kind of meat in addition to the jambalaya.
Use 1-2 tablespoons of the creole seasoning blend to coat the chicken and shrimp in a bowl. Make sure to coat well. Set the shrimp and chicken combo aside.
Heat a generous amount of olive oil in a large pan. Saute the onions, peppers, and celery over medium heat for 3-4 minutes. Add the garlic and diced tomatoes. Cook for an additional few minutes. Add in bay leaves, Worcestershire sauce, and hot sauce. Stir well and add the rice and chicken broth. Reduce heat to medium low and cook until most of the stock is absorbed. Stir often for 7-10 minutes. Stir in the shrimp, chicken, and sausage. Cook until the meat is cooked through.
Serves 6-8 people.
This can be made in a crock pot. Saute the onions, peppers, celery, and garlic before adding to all the other ingredients in a crock pot. Cook 6-7 hours on low or 3-4 hours on high.