We cheated – the recipe called for chicken pieces, but who wants to deal with bones at a dinner party?  You can also substitute/add shrimp.

Ingredients:

• 6 Tab oil (divided use)
• 3 lb chicken tenders, cut in thirds (or boneless thigh meat)
• 1 lb Polish sausage, sliced in ½ inch rounds (or, better yet, andouille sausage)
• 1 can diced tomatoes (28 oz)
• 1 green bell pepper, seeded and chopped
• 2 ribs celery, chopped
• 5 cloves garlic, diced
• 4 c chicken broth
• 1 Tab Worcestershire sauce
• 3 Tab Creole seasoning blend
• 2 c uncooked white rice
• salt and pepper to taste

Directions:

1. Heat 2 Tablespoons oil in a very large heavy Dutch oven or roasting pan over medium heat.
2. Season the sausage and chicken pieces with Creole seasoning.
3. Saute sausage until browned.
4. Remove with slotted spoon and set aside.
5. Add 2 tablespoons oil and saute chicken pieces until lightly browned on all sides.
6. Remove with slotted spoon and set aside.
7. In same pot, heat remaining 2 Tablespoons oil and saute onion, bell pepper, celery and garlic until tender.
8. Stir in tomatoes, Worcestershire sauce, salt and pepper.
9. Stir in the chicken and sausage.
10. Cook for ten minutes, stirring occasionally.
11. Stir in the rice and chicken broth.
12. Bring to a boil, reduce heat and simmer for 20 – 25 minutes or until the liquid is absorbed.

Serves: 10

Source: Based on New Orleans food, NewOrleansOnline.com

Comments: There are multiple “authentic” recipes for Jambalaya. You can add ham, shrimp, oyster, just about anything.

Creole Seasoning Blend

Ingredients:

• 1 Tab onion powder
• 1 Tab garlic powder
• 1 Tab dried oregano
• 1 Tab dried basil
• 1 ½ tsp dried thyme
• 1 ½ tsp black pepper
• 1 ½ tsp white pepper
• 1 ½ tsp cayenne pepper
• 2 ½ Tab paprika
• 2 ½ Tab salt

Directions:

1. Combine ingredients.
2. Store in air tight container

Serves: 10 Tablespoons

Source: Joslyn at allrecipes.com