Jambalaya

Servings: 4-6

Ingredients:

  • 1lb chicken breast, chopped into 1 inch pieces
  • 24 shrimp, peeled and deveined
  • 2 tablespoons Lou Easy Ana, divided
  • ½ cup green bell pepper, chopped
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup tomatoes, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, I use Louisiana 
  • 1 ½ cups long grain white rice
  • 3 1/2 cups chicken stock
  • Chopped green onions for garnish
Jambalaya

Instructions

Step 1:

In a large bowl, combine the chicken and shrimp and toss with 1 tablespoon of Lou Easy Ana seasoning.

Step 2:

Heat the oil over in a large dutch oven over medium heat. Add the onions, peppers, celery and remaining Lou Easy Ana seasoning.

Step 3:

Cook for about 10 minutes until softened, stirring occasionally. Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce.

Step 4:

Stir in the rice and add the broth. Bring to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15-20 minutes. Stir in the chicken and shrimp.

Step 5:

Cover and cook for 10 minutes more. Check seasonings and adjust if needed.

Step 6:

Turn off the heat and let it continue to steam for about 10 additional minutes before serving. Top with chopped green onions.