Kicked up Jambalaya

 This recipe came from Emril but I have made several changes.  I did not want to take full credit for the whole recipe.  The Creole seasoning is all Emril.

My brother and his wife were married in New Orleans and had Jambalaya while they were there.  He says mine is better.  He does not pass out compliments easily.  I hope you enjoy this as much as we do.

Ingredients

• 1/4 cup olive oil
• 1 pound medium shrimp, peeled and deveined
• Creole seasoning, recipe follows
• 4-6 Chicken breasts
• 1 1/2 pounds andouille sausage (Smoked Sausage), cut into 1/2-inch cubes
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 2 tablespoons minced garlic
• 3 bay leaves
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons chopped thyme leaves
• 1 cup chopped tomatoes  (Red Gold crushed tomatoes)
• 4 ½  cups chicken broth or chicken stock
• 2 cups rice
• Salt and pepper
• 1 cup chopped green onions
• 1/2 cup chopped parsley

Directions

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Pat Shrimp dry , season shrimp with Creole seasoning and toss, set aside.

Pat chicken dry and toss with Creole seasoning. Add remaining olive oil and sauté chicken until browned on all sides, about 8 minutes. Remove and set aside when cool cut into 1½ inch cubes. Add sausage and cook until brown. Add onion, celery, green pepper, garlic, bay leaves, cayenne (if desired) and thyme. Cook until vegetables are wilted, about 6 minutes.

Add tomatoes and chicken broth and return chicken pieces to pot. Season with salt and pepper and simmer covered, for 20 minutes. Add rice to pot, and bring it to a boil. Reduce heat to low, cover pot, and cook covered for 15 minutes.

Add green onions and parsley to Dutch oven, stir well, and continue to cook, covered, for another 10 minutes. Remove from heat, add shrimp and stir, allow it to sit covered for 10 more minutes before serving. Add the shrimp at the very end so they won't get overcooked.  They are done when they turn pink.

Makes 8 servings or about 5 ½ quarts

Creole Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup