1each seeded and small diced red and green bell pepper
4finely minced cloves of garlic
4slicesvine ripe tomatoes
4slicesandouille sausage links
3each sliced chicken thighs and tenders
2cupsof chicken stock
2 1/2cupsof long grain rice
1poundof peeleddeveined and diced shrimp
optional garnish: chopped parsleygreen onions and thyme
Cajun spices: combine all ingredients together in a small bowl and set aside. Note there will be some leftover.
Jambalaya: In a large dutch oven pot over medium heat add in the bacon and cook until the lardons are crispy. set them aside.
Add the butter to the pot and caramelize the onions, about 20 minutes. Once brown add in the celery, peppers, garlic, tomatoes and 2 teaspoons of the spice blend. Stir and simmer on medium heat for 10 minutes.
Next, add in the sausage and chicken and cook until the chicken is done, about 10 minutes.
Add in the chicken stock, rice, shrimp and 2 more teaspoons of the spice blend. Stir and cover and cook for 15 to 18 minutes or until the rice is cooked.