12 oz of Andouille sausage or other spicy sausage of your preference, cut up in bite size pieces
3 boneless Chicken Breast, cut into bite size pieces
1 lb of medium size raw Shrimp
1 – 3 Tbls Creole or Cajun seasoning mix (more or less depending on your spice heat level) I prefer little heat and more herb seasonings (Creole)
1 tsp Paprika
1 Onion chopped
1 Green Pepper, seeded and chopped
1 Red Pepper, seeded and chopped
3 stalks of Celery, chopped
3 large Carrots, chopped
4 – 5 cloves Garlic , minced
1 – 28 oz can diced (crushed) Tomatoes with juice
1 – 14 oz fire roasted Tomatoes with juice
Salt to taste
½ tsp Black Pepper
2 tsp each of Dried Thyme and Oregano
½ tsp Red Pepper Flakes
2 tsp Worcestershire sauce
1 ½ cups uncooked white rice
3 cups Chicken Broth (or more if needed during cooking)
1 bunch of chopped parsley
Chopped Green onions
* Heat 2 Tbls of oil in a large pot. Season Chicken with salt and pepper and a 1 tsp of Creole or Cajun season (omit salt if already added in with seasonings).
* On medium heat, brown and cook Sausage in a pot, remove with a slotted spoon when done. Add more oil, if needed, and cook and sauté Chicken pieces til done, about 6-10 minutes. Remove Chicken from the pot.
* sauté vegetables, Onions, Peppers, Carrots, Celery until soft. Add in Garlic and cook til soft and blended in with vegetables
* Stir in Tomatoes. Add in Salt, Black Pepper, Cajun/Creole seasoning, Thyme and Oregano, Paprika, Red Pepper Flakes, Worcestershire sauce and mix together. Add in cooked Chicken and Sausage and cook for about 5 – 10 minutes til heated throughout, stirring occasionally.
* Add in Chicken Broth and Rice. Bring everything to a boil, then reduce to low/medium heat and cover with a lid. Simmer for about 30-45 minutes til rice is cooked and liquid is absorbed. Stir occasionally if needed.
* Place Shrimp in the Jambalaya mixture and stir gently to incorporate and cover with a lid. Cook for about 6-8 minutes til Shrimp is pink (depending if your using medium to large size will depend on time of cooking)
* When almost done cooking, taste and season with Salt/Pepper and/or Creole/Cajun seasonings if desired.
* Serve in large bowls and top with Parsley and Green Onions.
A nice crusty bread would go quite well with this and if desired a nice small green salad.
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