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Chicken, Andouille and Shrimp Jambalaya

Chicken, Andouille and Shrimp Jambalaya comes together with Canola Oil, Chicken Cut Into, Creole Seasoning Plus, Andouille Sausage Cut Into Bite Sized, and Onions Finely Chopped. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 4 lb
• 1 1/2 tsp
• 1 lb
• 2
• 5
• 1
• 1 bunch
• 10 clove
• 1
• 1 can
• 1 tsp
• 2
• 1/2 tsp
• 4 can
• 2 cup
• 4 cup
• 2 lb
• 1 cup

Method (preview)

1. 1

   In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat.

2. 2

   Season the chicken with the Creole Seasoning on all sides.

3. 3

   Add the chicken pieces to the hot pan, in batches if necessary; saut� until browned on all sides, 6 to 8 minutes.

4. 4

   Transfer chicken pieces to a large bowl and set aside.

5. 5

   Add the sausage to the drippings in the pan, reduce the heat to medium high; saut�, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes.

6. 6

   Remove the sausage with a slotted spoon and transfer to the bowl with the chicken.

7. 7

   Add the onions, celery, bell pepper, chopped scallion bottoms and garlic; saut� over medium heat until vegetables are tender, about 5 minutes.

8. 8

   Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons

9. 9

   Creole Seasoning, tomato paste, canned chilies, thyme, bay leaf, salt, pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix.

10. 10

    Cover pan, reduce heat to low and cook for 45 minutes or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.

11. 11

    Increase the heat to high and add the rice and chopped green onion tops.

12. 12

    Stir well and bring to a boil.

13. 13

    Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.

14. 14

    Season the shrimp with Creole Seasoning.

15. 15

    Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary.

16. 16

    Remove the bay leaves and gently stir in the seasoned shrimp and parsley.

17. 17

    Let stand for 15 minutes, covered, before serving.

18. 18

    Creole Seasoning Blend

19. 19

    In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt.

20. 20

    Store in an airtight container.

21. 21

    Contributed to the FareShare Gazette by Art; 12 December 2010.