Chock Full Jambalaya

• 3 cups chicken broth, low sodium
• 1 cup long grain rice
• 2 tablespoons Worcestershire sauce, low sodium
• 3 tablespoons creole seasoning (Emeril's Essence recipe follows)
• 12 lb crawfish or 12 lb shrimp, deveined
• 2 teaspoons olive oil
• 14 lb tasso, sliced
• 12 lb andouille sausage, sliced
• 14 lb chicken meat, cubed
• 12 cup okra
• 14 cup sweet red pepper, diced
• 14 cup green sweet pepper, diced
• 14 cup scallion, sliced fine
• 14 cup celery, sliced
• 1 cup diced tomato
• 12 tablespoon horseradish, minced
• 1 garlic clove, minced
• 14 cup dry white wine
• file gumbo seasoning

1. In a large pan (paella pan works well) over medium heat, saute sausage and diced chicken in olive oil for 5 minutes.
2. Add the Worcestershire sauce, okra, red and green peppers, scallions and celery and continue to saute for 3 minutes.
3. Pour in the chicken broth and diced tomatoes.
4. Add the horseradish and garlic, stirring well to distribute.
5. Add the rice and Creole seasoning (Essence) and stir to mix.
6. Cover and reduce heat to low.
7. After 10 minutes, add the tasso ham, crawfish or shrimp, and wine and cover again.
8. Continue over low heat for another 20 minutes (Don't peek!
9. Keep the cover on).
10. Take this opportunity to taste and adjust seasonings as preferred.
11. Sprinkle with file gumbo seasoning before serving.
12. For Emeril's Essence Seasoning:Mix together the ingredients and store in an airtight container.
13. This makes about 2/3 cup: 2 1/2 tablespoons paprika, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme.

chicken broth, long grain rice, worcestershire sauce, creole seasoning, crawfish, olive oil, tasso, andouille sausage, chicken meat, okra, sweet red pepper, green sweet pepper, scallion, celery, tomato, horseradish, garlic, white wine, file gumbo seasoning

Taken from www.food.com/recipe/chock-full-jambalaya-388851 (may not work)