Cajun Jambalaya

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  • 12 medium shrimp, peeled, deveined and choppedJambalaya
  • 4 ounces chicken, diced
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil
  • ¼ cup chopped onion
  • ¼ cup chopped green bell pepper
  • ¼ cup chopped celery
  • 2 tablespoons chopped garlic
  • ½ cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • ¾ cup rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced
  • Salt and pepper


  1. In a bowl combine shrimp, chicken and Cajun seasoning, and work in seasoning well.
  2. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
  3. Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce.
  4. 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.
  5. When rice is just tender add shrimp and chicken mixture and sausage.  Cook until meat is done, about 10 minutes more.  Season to taste with salt, pepper and Cajun seasoning.
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