Chicken and Shrimp Jambalaya

Name: Chicken and Shrimp Jambalaya
Yield: 4 to 6 servings
Ingredients: 2 tbsp butter; 1 onions, chopped; 1 bell pepper, chopped (I used red); 2 stalks celery, diced; 6 boneless skinless chicken thighs, cut in small pieces (chicken breast works as well); 5 cloves garlic, minced; 1/2 tbsp dried oregano; 2 large dried bay leaves; pepper to taste; hot sauce to taste (I used 2 tbsp of Frank's hot sauce, but it depends on how spicy you want it); 2 cups basil marinara sauce (or canned tomatoes including the juice); 2 cups chicken stock, or water; 1 cups long grain white rice (I used jasmine); 1 lb peeled, deveined large shrimp; 1 tsp cajun spice; 1 tbsp olive oil; green onions for garnish

Chicken and Shrimp Jambalaya was pinched from <a href="http://www.jocooks.com/main-courses/poultry-main-courses/chicken-and-shrimp-jambalaya/" target="_blank">www.jocooks.com.</a>

INGREDIENTS

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2 tbsp butter

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1 onions, chopped

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1 bell pepper, chopped (I used red)

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2 stalks celery, diced

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6 boneless skinless chicken thighs, cut in small pieces (chicken breast works as well)

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5 cloves garlic, minced

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1/2 tbsp dried oregano

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2 large dried bay leaves

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pepper to taste

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hot sauce to taste (I used 2 tbsp of Frank's hot sauce, but it depends on how spicy you want it)

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2 cups basil marinara sauce (or canned tomatoes including the juice)

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2 cups chicken stock, or water

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1 cups long grain white rice (I used jasmine)

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1 lb peeled, deveined large shrimp

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1 tsp cajun spice

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1 tbsp olive oil

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green onions for garnish

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