JUMPIN' JAMBALAYA

Jumpin' Jambalaya image

Provided by Mellina Land

Time 55m

Number Of Ingredients 14

1 lb chicken breast, cut into chunks
1 lb large shrimp, frozen, cleaned, deveined and shell removed
1 lb turkey smoked sausage link, sliced
1 chicken andouille sausage link, sliced
1 each red, green, yellow and orange bell peppers, diced
1/2 to 1 whole large jalapeno, diced
1 bunch green onions, chopped
2 stalks celery, chopped
1 can(s) stewed tomatoes with juice
1 lb whole grain rice
3 Tbsp olive oil
2 tsp garlic pepper ( i use mccormick grinder, it has much more flavor than the shaker kind)
3 c water
cajun seasoning (recipe below)

Steps:

1. Cajun seasoning Ingredients: 3 tablespoon sea salt 1 tablespoon cayenne pepper 1½ teaspoon white pepper 1½ teaspoon coarsely ground black pepper 2 teaspoon Spanish paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon thyme 1 teaspoon oregano Mix all ingredients in a small bowl, set aside.
2. Season chicken chunks with 1 tablespoon of Cajun seasoning (this can also be done the night before). Heat 1 tablespoon olive oil in a large deep skillet on medium heat. Add chicken chunks and sauté until almost done, then add both sausages, stir 5 minutes until sausage is browned.
3. While chicken and sausage are cooking, in a 5-quart Dutch oven heat remaining 2 tablespoons of olive oil on medium heat. Add bell peppers, jalapeno pepper, green onions and celery. Season vegetables with 2 teaspoons of garlic pepper. Cook until tender.
4. Add chicken and sausage to sautéed vegetables. Stir in tomatoes and 1 cup of water and heat for 3 minutes. Add uncooked rice, remaining Cajun seasonings and remaining 2 cups of water. Simmer for 15 minutes, stirring occasionally.
5. Stir in frozen shrimp, cover and cook for an additional 5 minutes. Remove from heat and let stand covered for 5 minutes.