Rick Rogers' Jambalaya
Ingredients:
- 2 lb large shrimp
- 4 lb chicken
- 4 lb sausage
- 4-5 cups rice
- 1 stick butter
- 2-3 cans tomatoes/sauce
- 10 cups chicken stock
- 4 tbsp olive oil
- 10 cups trinity (equal parts celery, bell pepper and onion—chopped)
- 6 tbsp Creole seasoning
- 1 tbsp cayenne
- 1 teaspoon Thyme leaves
- 4 bay leaves
- 1 tbsp dried parsley
- 2 tbsp granulated garlic powder
- 1 tbsp Worcestershire sauce
- chopped green onion and fresh parsley for garnish
Instructions:
- Chop up trinity and then sauté in olive oil until it’s soft and brown and mushy.
- Chop up chicken and sausage into bite size pieces. Fry on high heat for a 5 mins to get sear/color on the chicken and sausage.
- Once trinity is cooked down, add all ingredients to the pot.
- Add chicken stock and mix thoroughly.
- Bring to a boil on high heat, turn down to medium and stir occasionally while adding more stock until the mixture is cooked.
- Serve in a bowl and garnish with parsley and green onion.