Classic Jambalaya
INGREDIENTS
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2 tablespoons butter
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1 pound chicken breast, cut into bite-sized pieces
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1/2 pound andouille sausage, sliced in 1/4 inch slices
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1 yellow onion, chopped
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3 cloves garlic, minced
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1 green bell pepper, diced
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1 stalk celery, diced
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1 cup white long grain rice
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1 (14.5 ounce) can diced tomatoes
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2 tablespoons Creole seasoning (see recipe below)
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1-2 teaspoons hot sauce
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1 teaspoon Worcestershire sauce
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2 cups chicken broth
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2 bay leaves
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3/4 teaspoon salt
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1/2 pound medium raw shrimp, deveined (optional: tails removed)
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4 green onions, thinly sliced
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For the Creole Seasoning:
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons sweet paprika powder
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1 1/2 teaspoons dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon cayenne pepper
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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Instructions
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Combine all the spices in a coffee or spice grinder. Grind to a fine powder and store in an airtight jar until ready to use.
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