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Hattie's Creole Jambalaya

Food Network
  • 75 minutes
  • Serves 6 to 8

INGREDIENTS

5

links Andouille sausage

4

Chicken breasts, boneless

10

Crawfish, fresh

20

Shrimp, jumbo

4

stalks Celery

5 cloves

Garlic

2

Green peppers

6

Okra pods, fresh

1 tbsp

Oregano

4 tbsp

Parsley

1

Parsley

10

Plum tomatoes

1

bunch Scallions

1

Spanish onion, large

4 cups

Seafood or chicken stock

4 tbsp

Worcestershire sauce

3 cups

Long or medium grained rice

1

All-purpose flour

1 tbsp

Cayenne

2 tbsp

Chili powder

2 tbsp

Paprika

2

Red peppers

1

Olive oil, Extra-virgin

2 cups

Tomato juice