Jambalaya

• 1/4 cp oil
• 1 chicken (cut up)
• 2 lbs. anduille sausage
• 4 cp chopped onion
• 2 cp chopped celery
• 2 cp chopped green pepper
• 1-5 Tbs chopped garlic
• 5 cp chicken stock
• 2 tsp salt
• 3-5 TBS creole spice mixture*
• 2 - 4 TBS paprika
• 4 cp long grain rice
• Cooked cracked crab
• mixed shellfish (clams, mussels, oysters)
• 1 cp chopped green onion

1. Brown chicken in oil and saute sausage, set aside
2. Saute onions, celery, green pepper and garlic.
3. Add the chicken and sausage to vegetables.
4. Add stock, salt and creole spices, bring to a boil.
5. Add paprika and rice, return to a boil
6. Cover and reduce heat to simmer, cook for 30 min.
7. After 10 min., turn the rice (bring the bottom rice to the top)
8. After another 5 min (15 min. more cooking time) add the seafood
9. When there's 5 min. left add the green onion.
10. *Creole Spice Mixture:
11. 2 Tbs salt
12. 2 1/2 Tbs paprika
13. 2 Tbs garlic powder
14. 1 Tbs oregano
15. 1 Tbs cayenne pepper
16. 1 Tbs black pepper
17. 1 Tbs onion powder
18. 1 Tbs thyme
19. mix all ingredients
20. (this makes a great dry rub marinade)

oil, chicken, anduille sausage, onion, celery, green pepper, garlic, chicken stock, salt, creole spice, paprika, long grain rice, crab, mixed shellfish, green onion

Taken from www.epicurious.com/recipes/member/views/jambalaya-50040236 (may not work)