Cajun Jambalaya

• 12 lb andouille sausage, sliced
• 12 lb hickory smoked sausage, sliced
• 12 lb smoked ham, cubed
• 2 skinless chicken breasts, boned and cubed
• 1 lb crawfish, tails and fat
• 12 lb shrimp
• 2 cups good stock
• 14 cup white wine
• 2 cups long grain rice
• 2 shiitake mushrooms, cubed large
• 2 medium onions, chopped
• 1 large bell pepper, chopped
• 3 stalks celery, chopped
• 5 garlic cloves, chopped
• Emeril's Original Essence or lusianne creole seasoning
• ground black pepper
• 1 tablespoon chopped fresh rosemary
• 14 cup fresh parsley, chopped

1. Coat chicken breasts generously with Essence and cook in microwave for 9 to 11 minutes or until just done.
2. Set aside to cool.
3. In a large Dutch oven, brown the sausage and drain any excess oil.
4. (you want to leave a little).
5. Add the ham, onions, bell pepper, and celery, cook for about 5 minutes until onions begin to clear.
6. Add the stock, wine, spices, mushrooms, cubed chicken and rice.
7. Cook simmering for about 20 minutes, then add the shrimp and crawfish tails.
8. Cook 5 to eight minutes longer and check the seasoning to finish.
9. This dish should not be soupy, it should be thick with not a lot of extra water.

andouille sausage, hickory smoked sausage, ham, chicken breasts, crawfish, shrimp, good stock, white wine, long grain rice, shiitake mushrooms, onions, bell pepper, stalks celery, garlic, creole seasoning, ground black pepper, rosemary, fresh parsley

Taken from www.food.com/recipe/cajun-jambalaya-137804 (may not work)