Cajun Jambalaya

I happened to watch TLC at the tail end of the recipe for Cajun Jambalaya. It looked very delicious so I searched the internet and found quite a number of recipes for Cajun Jambalaya. I finally decided to go with the recipe of Emeril Laggase on foodnetwork.com. Special lunch for New Year's Day 2016

Serves 2

Ingredients

• 16 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning, recipe below
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper (capsicum)
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (I used Tobasco sauce)
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces sausage, sliced
• Salt and pepper

Creole seasoning:

• 2 1/2 tablespoons chilli powder
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper (You could used 1 more tbsp of chilli powder instead)
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in a container in the refrigerator.

Preparation

• In a bowl combine shrimp, chicken and Creole seasoning well. 
• In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add chicken stock. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 
• When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. 
• Season to taste with salt, pepper and Creole seasoning and serve hot.