New Orlean's Style Jambalaya

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8

Start by making up your own creole seasoning blend. I use a recipe from Emeril Lagasse

• 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

Combine all ingredients thoroughly. Store in a glass jar with a tight fitting lid.

This is an excellent spice blend for chicken, fish, gumbos, soups, and stews.

Ingredients for Jambalaya

• 2 teaspoons olive oil
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 4-6 chorizo, andouille, or Italian sausages diced
• jumbo prawns, head and tails removed (about two large handfuls - really, as much as you like)
• 1 onion, diced
• 1/2 green bell pepper, diced
• 1/2 red pepper, diced
• 1/2 cup diced celery
• 2 large cloves chopped garlic
• 1 Tbsp creole seasoning mix
• 2 cups uncooked white rice
• 4 cups low sodium chicken stock
• 1 540 ml can stewed tomatoes (I use Aylmer's black pepper and olive oil)
• 3 bay leaves
• 2 teaspoons Worcestershire sauce
• 1-2 teaspoon hot pepper sauce (I like two)

DIRECTIONS

1. Coat the shrimp and chicken in one tbsp creole mix.
2. Heat oil in a large pot over medium high heat. Saute chicken, sausage, and shrimp until lightly browned, about 5 minutes.
3. Stir in onion, bell pepper, celery and garlic.
4. Cook 5 minutes, or until onion is tender and translucent.
5. Add rice and stir around until rice begins to toast a bit.
6. Stir in chicken stock, can of tomatoes, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer app. 20 minutes, or until rice is tender.
7. Stir in the Worcestershire sauce and hot pepper sauce.

Enjoy!