Shrimp, Chicken and Sausage Jambalaya
12 medium shrimp, peeled and deveined
6 ounce skinless and boneless chicken breast (approx 1 breast), cut into 1/2" cubes
2 tablespoons Creole Seasoning (Emeril's, Chef Paul, etc.)
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
8 ounces smoked sausage, sliced (or Andouille sausage)
2 tablespoons minced garlic
1 cup chopped tomatoes (or one 10 ounce can Ro*Tel, any variety)
3 bay leaves
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce, to taste
1 cup uncooked white rice
4 cups chicken stock
Salt to taste
Ground black pepper to taste
In a bowl, combine shrimp, chicken and Creole seasoning and mix well. Separate chicken and shrimp into separate bowls.
In a large pot (Dutch Oven), heat vegetable oil over medium high heat. Add onion, bell pepper and celery and saute for 10 minutes, add sausage and saute for another 10 minutes. Add garlic and continue sauteing for 2 minutes.
Add tomatoes, bay leaves, Worcestershire sauce, hot sauce, rice, chicken stock and chicken to pot. Stir until well incorporated. Cover, bring to boil over medium high heat, reduce heat to low and simmer for 15 minutes, stirring occasionally. Test rice for doneness. When rice is tender, add shrimp to mixture, stir well, return cover and turn off heat.
Allow to sit unopened for 10 minutes while shrimp cooks.
Taste for seasoning, adding more salt, pepper, Creole seasoning or hot sauce, as desired.