Cajun Jambalaya

This Louisiana favorite with smoky Andouille sausage will taste even better when using St. Ours Clam or Crab Broth as an easy to make flavorful fish stock!

Serves 4-6 | 90 minutes

Jambalaya made with St. Ours Clam and Crab Broth

Ingredients

• 3 ½ Tbsp Creole Seasoning, see recipe below

• 1 lb medium shrimp, peeled and deveined

• 1 lb skinless boneless chicken

• 4 Tbsp olive oil

• ¼ cup onion, chopped

• ¼ cup green bell pepper, chopped

• ¼ cup celery, chopped

• 2 Tbsp garlic, chopped

• ½ cup tomatoes, chopped

• 3 bay leaves

• 1 tsp Worcestershire sauce

• 1 tsp jalapeno hot sauce

• 1 cup rice

• 2 envelopes St. Ours Clam or Crab Broth

• 1 cup chicken stock

• 5 oz cooked Andouille sausage, sliced thin

• Salt and pepper to taste

Directions

1. Cut chicken into bite size pieces and sauté over medium heat in half the oil until golden brown

2. Place chicken in a large bowl with raw shrimp, add Creole seasoning, stir to coat completely, and set aside

3. In a large saucepan heat remaining oil over medium-high heat until shimmering, add onion, pepper, and celery, sautéing until edges brown. Add garlic, tomatoes, bay leaves, Worcestershire sauce, and hot sauce

4. Stir in rice and slowly add the chicken broth and St. Ours Clam or Crab Broth dissolved in 2 cups hot water

5. Cover, reduce heat to medium and cook for about 15 minutes until most of the liquid is absorbed, stirring occasionally. Stir in shrimp, chicken, and sausage

6. Cover the pot, cook for about 10 minutes until the chicken and shrimp are cooked through. Season to taste with salt, pepper and hot sauce

For Creole Seasoning Mix (Makes enough for more than one recipe)

Mix all spices until well combined

• 1 Tbsp paprika

• 1 tsp salt

• 2 tsp garlic powder

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp cayenne pepper

• 1 tsp dried oregano

• 1 tsp dried thyme