Traditional Jambalaya

tastingtable.com

Melba Martin

1 ½ cups long grain white rice

1 pound chicken breasts, cut into 1-inch cubes

1 teaspoon cayenne, divided

1 teaspoon salt, divided

1 teaspoon pepper, divided

2 tablespoons butter

1 (13 ½-ounce) andouille sausage rope, sliced

1 cup diced Vidalia onion

1 cup diced green bell pepper

1 cup chopped celery

4 garlic cloves, minced

1 tablespoon Worcestershire sauce

¼ cup chopped parsley

1 (28-ounce) can crushed tomatoes

1 ½ cups tomato purée

1 tablespoon creole seasoning

1 tablespoon Louisiana hot sauce

3 bay leaves

3 cups chicken broth

1 pound shrimp (about 16 to 20), deveined and tails on

¼ cup chopped scallions

Directions at tastingtable.com

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