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Jumbalaya

Jumbalaya

¼ cup olive oil
1 lb. medium shrimp, peeled and deveined
6 – 8 boneless chicken breasts cut into ½ inch strips
1 ½ lbs. Andouille sausage, cut into ½ inch cubes
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell pepper
2 Tbsp. minced garlic
3 bay leaves
¼ tsp. Cayenne pepper
1 ½ Tbsp. chopped thyme
1 cup chopped tomatoes
6 cups water
2 cups rice
Salt and pepper to taste
1 cup chopped scallions
½ cup chopped parsley

In a large pot, heat up 1/8 cup of olive oil over medium/high heat and add the Creole seasonings to form a roux (thickening agent.) Season shrimp with the Creole Seasoning, and sauté until almost cooked, about 4 minutes. Remove and set-aside until later.

Season chicken pieces with the same mixture, add the remaining oil and add chicken to the pot sautéing until chicken is browned, about 6 – 8 minutes. Remove and set aside till later. Add the Andouille sausage and cook until browned. Add the onions, celery, peppers, garlic, bay leaves to the pot, cooking them until the vegetables are slightly soft about 6 minutes. Add tomatoes and water seasoning with salt and pepper and then simmer this for about 20 minutes.

After 20 minuets, return the chicken to the pot reduce hat to medium/low and cook for another 10 – 15 minutes adding the shrimp and the sausage after 10 minutes. Finish by adding the green onions and parsley. Cook rice separately and serve the Gumbalaya over the rice, finish by garnishing with a green onion in the center.

Creole Seasoning Recipe
4 Tbsp cayenne pepper
2½ Tbsp. paprika
2 Tbsp. salt
3 Tbsp. chili powder
2 Tbsp. garlic powder
2 Tbsp. onion powder