Cajun Jambalaya Recipe by Mario Batali

abc.go.com

Jodean Seniuk

subheading: CAJUN JAMBALAYA:

2 tablespoons olive oil

1 pound boneless skinless chicken thighs (cut in 1-inch pieces)

1 pound shrimp (peeled and deveined)

1 pound Andouille sausage (sliced ¼-inch rounds)

1 red onion (peeled, finely chopped)

1 cup green bell pepper (finely chopped)

½ cup celery (finely chopped)

3 cloves garlic (minced)

2 jalapenos (sliced)

1 can chopped tomatoes (14 ounces)

2 bay leaves

1 ½ cups rice

3 to 4 cups chicken stock

2 teaspoons hot sauce

½ cup scallions (sliced plus more for garnish)

kosher salt and freshly ground black pepper (to taste)

subheading: CREOLE SEASONING:

2 tablespoons smoked paprika

2 teaspoons cayenne

2 teaspoons dried thyme

2 teaspoons onion powder

1 tablespoon garlic powder

Directions at abc.go.com

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