Jumbalya(serves 4)

Jumbalya (Serves 4)

12 large Shrimp, peeled and deveined
8 oz Chicken, sliced
8 oz Andouille Sausage
1 cup White Rice
3 cups Chicken Stock
3/4 cup Cajun Trinity
2 Tbsp. Garlic, minced
3/4 cup Tomatoes, chopped
2 large Bay Leaves
2 tsp. Worcestershire Sauce
2 tsp. Hot Sauce
1 Tbsp. Creole Seasoning
Oil as needed
Salt and Pepper to taste

Heat some oil in a pan. Sauté the shrimp then the sausage and finally the chicken, removing each from the pan as they are cooked. Deglaze with a little bit of chicken stock. Add more oil if necessary and start sautéing the trinity. Cook until the onion is opaque. Add the garlic, tomatoes, bay leaf, Worcestershire, hot sauce and Creole seasoning. Stir in rice and add the stock. Reduce heat and simmer for 15 min. or until rice is tender. Add the meats, season with salt and pepper and cook for 10 more minutes. Season with Creole seasoning if desired and serve.

Creole Seasoning for Jambalaya (Yield 1 cup)

2 Tbsp. Onion Powder
2 Tbsp. Garlic Powder
2 Tbsp. Oregano
2 Tbsp. Basil
1 Tbsp. Thyme
1 Tbsp. Black Pepper
1 Tbsp. White Pepper
1 Tbsp. Cayenne Pepper
1 Tbsp. Celery Seed, ground
5 Tbsp. Sweet Paprika

Combine all ingredients in a food processor and pulse until well blended

Cajun Trinity for Jambalaya

1/4 cup Celery, diced
1/4 cup Onion, diced
1/4 cup Green Pepper, diced