Jambalaya with Chicken, Shrimp and Andouille Sausage

Jambalaya with Chicken, Shrimp and Andouille Sausage 

What You'll Need (for four) - I went to Fresh Market for almost all-organic, fresh ingredients):

2 Large Raw Chicken Breasts, 3/4" Cubes

2 Links Raw Andouille Sausage, thinly sliced 

1/4 Lb Raw Deveined Shrimp, Tails removed and chopped in 1/2" pieces

1/2 Cup Chopped Green Pepper

1/2 Cup Chopped White Onion

1/2 Cup Chopped Celery

1 Cup Chooped Juicy Roma Tomatoes (love the sweet addition)

5 Minced Garlic Cloves 

1 Tbs Worcestershire Sauce

1.5 Tbs Dulcet Gluten Free Creole Spice (sea salt, came sugar, garlic, onion, paprika, cayenne, oregano, thyme)

1 Tbs Distilled White Vinegar

3/4 Tbs Cayenne

1 Cup Long Grain White Rice 

3.5 Cups Chicken Stock

Olive Oil

Sea Salt

Combine chicken, shrimp and creole spice. Massage the spices into the meat and let sit for about 10-20 min. 

In a large sauce pan, sauté green peppers, onions and celery in about 3 tbs hot olive oil. Cook until al Dente and add in garlic and Roma tomatoes. 

Cook for two more minutes all while heating up 3 tbs of olive oil in a separate heavy Dutch oven. 

Once Dutch oven is hot, pour in veggies and add in the chicken stock. Bring to a boil.

Once the mixture is boiling, add in one cup of rice and cook for about 15 minutes uncovered. Add in another 1/2 tsp of Creole spice. Mix well 

After 15 minutes, add in the raw chicken and shrimp plus the thinly-sliced sausage.

Cook at a boil while mixing thoroughly for about 20 minutes. Make sure meat is submerged. The shrimp and chicken will cook quickly but the sausage will take the longest to cook through. Make sure sausage is not red in the middle before serving. Sprinkle about 1/4 tsp sea salt and mix jambalaya. The salt will be a nice compliment to the heat. 

In a small frying pan, char a few pieces of green pepper and Roma tomato to garnish your dish with. Don't use oil, just char. 

Serve jambalaya in a bowl and garnish with charred green pepper and Roma tomato. Sprinkle with a little more sea salt if you'd like. Enjoy!