Jambalaya for Fat Tuesday

The first time I had Jambalaya was at my son and daughter-in-laws home in New Orleans. I fell in love. Trying to duplicate the recipe in Colorado is somewhat of a disappointment. Nobody but nobody can duplicate New Orleans, but this comes close. It is Emerill's recipe for Jambalaya. I have made a few minor adjustments.

1/4 cup olive oil

24 medium shrimp, peeled, deveined and chopped
1/2 lb. chicken, diced
1 TBS Creole seasoning-Bayou Blast
10 oz. Andouille sausage, sliced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1 tsp hot sauce, I used Louisana Hot sauce, but Tabasco will work
1 1/2 cups rice
3 1/2 cups chicken stock
1/4 cup chopped parsley or chopped green onion for garnish

2 chopped green onions
Salt and pepper 

In a bowl combine shrimp, chicken. Mix in the Bayou Blast seasoning till all of the meat is coated. Let set while you get everything ready or put in refrigerator until ready to cook. 

In a large saucepan or pot, heat oil over high heat. Stir-fry onion, pepper and celery about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Stir in rice and slowly add chicken stock. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. 

This is delicious the next day for lunch with a little cheese melted on top.