12 medium shrimp, peeled, deveined and chopped
3 chicken thighs, cut into 1” pieces
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1 small onion, chopped
1 small red bell pepper, chopped
1 stalk celery, chopped
2 tablespoons chopped garlic
1 large roma tomato, chopped
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
3 Andouille sausage links, sliced
Salt and pepper
Lemon for juice to squeeze over pan to finish the dish.
Mix Creole seasoning – see recipe below
In a bowl combine shrimp, chicken and Creole seasoning, and work seasoning in well. Set aside.
In a large pan heat oil over high heat. Add the andouille and render some of the fat but do not overcook. Remove andouille from the pan.
Add with onion, bell pepper and celery to the pan and cook for about 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.
Stir in rice and slowly add broth. Bring to a boil, reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender tuck the shrimp and chicken mixture in the rice and add the sausage back to the pan. Stir occasionally to distribute the heat to the shrimp and chicken.
Cook until meat is done, about 10 minutes more.
Season to taste with salt, pepper and add more Creole seasoning as desired and then hit the entire pan of jambalaya with a squeeze of lemon juice for brightness.
Yield: 2/3 cup
2 1/2 tablespoons paprika (Mix it up! Sweet, hot, smoked, whatever)
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
Combine all ingredients thoroughly. Store in airtight jar.