New Orleans Style Creole Jambalaya
|For creole seasoning|
|Paprika||2 1⁄2 Tablespoon|
|Garlic powder||2 Tablespoon|
|Black pepper||1 Tablespoon|
|Onion powder||1 Tablespoon|
|Cayenne pepper||1 Tablespoon|
|Dried oregano||1 Tablespoon|
|Dried thyme||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Boneless, skinless, chicken breasts||2 , cut into bite sized pieces|
|Chorizo||6 , diced (Soft Burrito Shells)|
|Jumbo prawns||5 , head and tails removed|
|Onion||1 , diced|
|Green bell pepper||1⁄2 , diced|
|Pepper red||1⁄2 , diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Garlic||2 Clove (10 gm), chopped (Large Cloves)|
|Creole seasoning||1 Tablespoon (Creole Seasoning Mix or use the recipe given above)|
|Uncooked white rice||2 Cup (32 tbs)|
|Low sodium chicken stock||4 Cup (64 tbs)|
|Stewed tomatoes||14 1⁄2 Ounce (I Use Aylmer's Black Pepper And Olive Oil Flavor)|
|Worcestershire sauce||2 Teaspoon|
|Hot pepper sauce||2 Teaspoon|
1. For seasoning, combine all ingredients thoroughly and store in a glass jar with a tight fitting lid, this is an excellent spice blend for chicken, fish, gumbos, soups, and stews.
2. Coat the shrimp and chicken in one tablespoon Creole mix.
3. Heat oil in a large pot over medium high heat.
4. Sauté chicken, sausage, and shrimp until lightly browned, about 5 minutes.
5. Stir in onion, bell pepper, celery and garlic.
6. Cook 5 minutes, or until onion is tender and translucent.
7. Add rice and stir around until rice begins to toast a bit.
8. Stir in chicken stock, can of tomatoes, and bay leaves.
9. Bring to a boil, then reduce heat, cover, and simmer approximately 20 minutes, or until rice is tender.
10. Stir in the Worcestershire sauce and hot pepper sauce.
11. Serve hot.