Jambalaya

By michelle1026

Ingredients

• 1 lb medium shrimp (peeled & deveined)
• 1 lb chicken thighs (boneless, skinless, diced)
• 2 TBS Emeril's Original Essence (Bayou Blast)
• 1/2 cup olive oil
• 1 cup chopped onions*
• 1 cup chopped green bell peppers*
• 1 cup chopped celery*
• Or 2 12 oz bags mirepoix
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 garlic cloves (chopped)
• 14 oz can petite diced tomatoes
• 4 bay leaves (calls for 6, but I thought it was too strong)
• 1 oz Worcestershire sauce
• 1 oz Louisiana hot sauce
• 3 cups long grain rice
• 7 cups chicken stock
• 14-16 oz Andouille sausage (sliced)

Preparation

Step 1

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

Heat the oil in a large, heavy stock pot over medium heat. Add the onions, peppers and celery, salt and pepper. 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, 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.