Shelly's Recipe

SHRIMP AND CHICKEN JAMBALAYA

Category: Stews

Seasoning Mix
1/2 tsp cayenne
1 1/2 tsp white pepper
2 tsp kosher salt
1 tsp thyme, black pepper and rubbed sage
1/4tsp dried basil

2 tbsp unsalted butter
1 cup each diced andouille and Tasso sausages
1 cup each diced onion, bell pepper, diced celery and fresh tomatoes
1 cup tomato sauce
1 1/2 cups enriched long grain rice
2 1/2 cups chicken stock with a shrimp shell infusion (see above)
2 tbsp Worcestershire sauce
4 tbsp minced fresh garlic
1 cup diced chicken (cooked or raw)
3 cup raw medium shrimp
2 tbsp finely chopped italian parsley
6 tbsp finely sliced green onions

Preheat the oven to 350 degrees. Mix together the diced vegetables (Holy Trinity); set aside.

In a cast iron Dutch oven, melt the butter over medium heat, add the Andouille and Tasso, and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (nothing smells better than rendering Andouille and Tasso with the Holy Trinity. Add the diced tomatoes and cook for 1 minute. Add the tomato sauce and cook for another minute. Add the rice and cook for 2 minutes, stirring constantly.

Add the stock, the remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic. Taste the broth for seasoning, particularly salt. Add the chicken, stir well and put the pot in the oven. Bake uncovered for 25 minutes.

Stir in the raw shrimp, parsley, 2 tbsp the green onions, place back in the oven for an additional 10 minutes, or until the shrimp are cooked through. Serve with French Bread and your favorite Beer. Garnish with green onions. Serves 4-6