IP Jambalaya

paintthekitchenred.com

blodn1

1 lb. shrimp peeled and deveined

1 tablespoon Creole seasoning or to taste

1 tablespoon vegetable oil

12 oz. Andouille sausage (340 grams) cut into ½ inch slices

12 oz. boneless skinless chicken thighs (340 grams) cut into 1-inch pieces

1 cup onion chopped

1 cup bell pepper chopped

1 cup celery chopped

1 tablespoon garlic minced

1 teaspoon dried thyme

½ teaspoon salt or to taste *

1 tsp worcestershire sauce

2 cups chicken broth (3 cups for stovetop version)

2 small bay leaves or 1 large

14.5 oz. diced tomatoes (411 grams)

1 ½ cups long grain white rice

2 tablespoon parsley chopped, to garnish

½ cup shallots thinly sliced - optional

hot sauce to taste

Note: Ingredients may have been altered from the original.

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