GULF COAST JAMBALAYA

Gulf Coast Jambalaya

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

24 medium peeled, deveined shrimp, about ½ pound, chopped
½ pound boneless, skinless chicken thighs, diced
1 tablespoon creole seasoning
¼ cup olive oil
½ cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1½ cups long grain rice
3½ cups chicken stock
½-pound Andouille sausage, sliced
Chopped green onion for garnish

CREOLE SEASONING

2½ 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

INSTRUCTIONS

1. Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

2. Heat the oil over in a large, heavy pot over medium heat.

3. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.

4. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

5. Stir in the rice and slowly add the broth.

6. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.

7. Stir in the shrimp and chicken mixture, and the sausage.

8. Cover and cook for 10 minutes longer.

9. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.

10. Stir in the green onion.

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