The Best Jambalaya Ever–And Great for a Crowd

francesschultz.com

MiMi

www.francesschultz.com/7073/

2 pounds shrimp (16 to 20 shrimp per pound), peeled and veined

1 3 ½-pound chicken, cut into pieces and boned except for the legs

2 to 3 tablespoons Creole seasoning, plus 1 tablespoon extra (store-bought or recipe below)

4 tablespoons olive oil

1 cup chopped onion

1 cup chopped celery

¾ cup chopped green pepper

¾ cup chopped red pepper

2 tablespoons butter

3 cloves garlic, minced

2 ¾ cups rice, long grain white (not instant)

2 cups tomatoes, peeled, seeded and chopped

2 teaspoons Worcestershire sauce

1 ½ pounds andouille sausage cut in ¼-inch slices

7 cups stock, chicken, shrimp, seafood or combination thereof (You may want to have a little extra if you want a soupier consistency)

1 bunch scallions, sliced, for garnish

subheading: Creole Seasoning:

1 tablespoon black pepper

1 tablespoon cayenne pepper

2 tablespoons onion powder

2 tablespoons garlic powder

3 tablespoons salt

3 tablespoons paprika

Directions at francesschultz.com

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