Joe'S Jambalaya

• Olive oil
• butter
• 1white onion
• 1 cup chopped celery
• 1/2 cup chopped garlic
• 2 chicken breasts, cubed
• 2 packets of fish, cubed (your choice of fish-I usually use cod, because it holds together nicely)
• 1 large can of chicken stock (or two small cans)
• Chili powder
• Cayenne pepper
• 1 large can stewed tomatoes
• 2 cups black tiger shrimp (baby shimp)
• 2 cups prawns or regular sized shrimp
• Two packets Andouille sausage (or sausage of your choice), cut into bite-sized pieces.
• White rice

1. Layer the bottom of a cooking pot with olive oil, add a dab of butter, and heat. Once the butter is melted, add the onion, celery and garlic. Sautee approximately two minutes, add chicken & fish, to brown. Do not overcook the chicken & fish (if you do, the fish will fall apart in the stew) - it can be raw on the inside, it will cook in the sauce later. Once browned, add chicken stock. Stir, add chili powder and cayenne pepper to taste (I usually use about a tablespoon of chili powder, and a teaspoon of cayenne pepper). Add tomatoes. Add both types of shrimp, and sausage. Begin cooking the white rice in a separate pot. Continue stirring the Jambalaya mixture periodically while cooking the rice. (if you're using unprocessed rice, you may have to begin cooking it at around the same time as you put in the chicken & fish). Once the rice is done, fill the bottom of the bowl with it, add the Jambalaya on top, and voila! Grab a cold beer, and let the party begin!

olive oil, butter, onion, celery, garlic, chicken breasts, packets of fish, chicken, chili powder, cayenne pepper, tomatoes, black tiger shrimp, prawns, packets andouille sausage, white rice

Taken from www.epicurious.com/recipes/member/views/joes-jambalaya-1208694 (may not work)