Jambalaya

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See original recipe at: foodnetwork.com

kept byjzazworsky
recipe byFood Network (on a budget)

Notes:

Per Serving: Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg

Categories:
- Chicken
- Spicy

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Ingredients:

12 medium shrimp, peeled and deveined
4 ounces chicken, diced
1 tablespoon Creole seasoning
2 tablespoons olive oil
1/4 cup chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
2 14oz cans of diced tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 cup rice
4 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken, sausage and Creole seasoning, and work in seasoning well.
In a large saucepan heat oil over high heat and add the chicken and sausage and cook until browned, about 3 minutes.
Add onion, pepper, and celery and cook another 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Scrap bottom of pan to release brown bits.
Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and cook until pink.
Season to taste with salt, pepper and Creole seasoning.

See original recipe at foodnetwork.com