Jambalaya Recipe (Creole)

INGREDIENTS

3 tbsp

cooking oil, (divided)

2 tbsp

Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))

10 oz

andouille sausage, (sliced into rounds)

1 lb

boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)

onion (diced)

small green bell pepper (capsicum), (seeded and diced)

small red bell pepper (capsicum), (seeded and diced)

stalks/ribs celery, (chopped)

4 cloves

garlic, (minced)

14 oz

can crushed tomatoes

1 tsp

salt

1/2 tsp

ground black pepper

1 tsp

each dried thyme and dried oregano

1/2 tsp

red pepper flakes ((or 1/4 teaspoon Cayenne powder))

1/2 tsp

hot pepper sauce

2 tsp

Worcestershire sauce

1 cup

thinly sliced okra ((or 1 teaspoon file powder))

1 1/2 cups

uncooked white rice ((short grain or long grain))

3 cups

low sodium chicken broth

1 lb

raw shrimp/prawns (tails on or off, peeled and deveined)

Sliced green onions and chopped parsley, (to garnish)