LISA'S JAMBALAYA

Lisa's Jambalaya image

Provided by terry anne @tish8532

Number Of Ingredients 15

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12 large shrimp, peeled, deveined, & cut in half
4 - about 3-4 boneless, skinless chicken thighs, cut in 1
1 tablespoon(s) creole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
2 tablespoon(s) olive oil
1/4 cup(s) onion, chopped
1/4 cup(s) green bell pepper, chopped
1/4 cup(s) celery, chopped
1-14.5 oz can(s) diced tomatoes (or 1/2 cup chopped tomoatoes)
3 - bay leaves
1 teaspoon(s) worcestershire sauce (or more to taste)
1 teaspoon(s) hot sauce (or more to taste)
3/4 cup(s) cup rice
3 cup(s) chicken stock
5 ounce(s) andouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
- salt and pepper to taste

Steps:

In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!