Gulf Coast Jambalaya

INGREDIENTS

·     24 medium peeled, deveined shrimp, about 1/2 pound, chopped

·     1/2-pound boneless, skinless chicken thighs, diced

·     1 tablespoon Creole Seasoning

·     1/4 cup olive oil

·     1/2 cup chopped onions

·     1/2 cup chopped green bell peppers

·     1/2 cup chopped celery

·     1/2 teaspoon salt

·     1/4 teaspoon freshly ground black pepper

·     2 tablespoons chopped garlic

·     1/2 cup chopped tomatoes

·     3 bay leaves

·     2 teaspoons Worcestershire sauce

·     2 teaspoons hot sauce

·     1 1/2 cups long grain rice

·     3 1/2 cups chicken stock

·     1/2-pound Andouille sausage, sliced

·     Chopped green onion for garnish

CREOLE SEASONING

• 2 1/2 tablespoons paprika

• 2 tablespoons salt

• 2 tablespoons garlic powder

• 1 tablespoon black pepper

• 1 tablespoon onion powder

• 1 tablespoon cayenne pepper

• 1 tablespoon dried oregano

• 1 tablespoon dried thyme

 HOW TO MAKE THIS RECIPE

• Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

• Heat the oil over in a large, heavy pot over medium heat. 

• Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. 

• Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. 

• Stir in the rice and slowly add the broth. 

• Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. 

• Stir in the shrimp and chicken mixture, and the sausage. 

• Cover and cook for 10 minutes longer. 

• Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. 

• Stir in the green onion