Cajun Jambalaya

• 12 medium shrimp, deveined, chopped
• 4 oz chicken, diced
• 1 T Creole seasoning
• 2 T olive oil
• 1/4 C chopped onion
• 1/4 C chopped green pepper
• 1/4 C chopped celery
• 2 T chopped garlic
• 1/2 C tomatoes, diced
• 3 bay leaves
• 1 t Worcestershire sauce
• 1 t hot sauce
• 3/4 C rice
• 3 C chicken stock
• 5 oz Andouille sausage, sliced
• Creole Seasoning:
• 2 1/2 T paprika
• 2 T salt
• 2 T garlic powder\ T black pepper
• 1 T onion powder
• 1 T cayenne
• 1 T dried oregano
• 1 T dried thyme

1. 1. In a bowl, combine shrimp, chicken, and Creole seasoning.
2. 2. In a large saucepan heat oil over high heat with onion, pepper, and celery, 3 min. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
3. 3. Stir in rice and slowly add broth.
4. 4. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
5. 5. When rice is just tender, add shrimp and chicken mixture and sausage.
6. 6. Cook until meat is done, about 10 min. more.
7. 7. Season to taste with salt, pepper, and Creole seasoning.

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Taken from www.epicurious.com/recipes/member/views/cajun-jambalaya-52389011 (may not work)