Shrimp and Chicken Jambalaya

Warm up your stock with raw shrimp shells to infuse additional flavour, if desired. Serve dish with french bread and your favourite beer.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Mix together the seasoning mix (herbs, salt, pepper).
  2. Mix together the Holy Trinity (onion, celery, bell pepper).
  3. In a Cast Iron Durch Oven, melt the butter over medium heat, add the Andouille and cook until it starts to brown.
  4. Add 1/2 of the Holy Trinity, cook until the vegetables are tender.
  5. Add the diced tomatoes and cook for one minute. Add the tomato sauce and cook for another minute.
  6. Add the rice and cook for 2 minutes, stirring constantly.
  7. Add the stock, remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic.
  8. Taste the broth for seasoning, particularly salt.
  9. Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes.
  10. Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp is cooked through).

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Spinach-Rice Casserole
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Red Lentil Dahl
Shrimp · Chicken · Cajun · Tomato