Authentic Jambalaya (Print Version)

# Ingredients:

01 - 2 tablespoons butter.
02 - 1 pound chicken breast, cut into bite-sized pieces.
03 - 1/2 pound andouille sausage, sliced in 1/4 inch slices.
04 - 1 yellow onion, chopped.
05 - 3 cloves garlic, minced.
06 - 1 green bell pepper, diced.
07 - 1 stalk celery, diced.
08 - 1 cup long grain white rice.
09 - 1 (14.5 ounce) can diced tomatoes.
10 - 2 tablespoons Creole seasoning.
11 - 1-2 teaspoons hot sauce.
12 - 1 teaspoon Worcestershire sauce.
13 - 2 cups chicken broth.
14 - 2 bay leaves.
15 - 3/4 teaspoon salt.
16 - 1/2 pound medium raw shrimp, deveined.
17 - 4 green onions, thinly sliced.

# Instructions:

01 - Toss chicken with 1 tablespoon Creole seasoning in a bowl. Set aside.
02 - Heat butter in large skillet over medium-high. Brown chicken, then add sausage and cook 3 minutes until browned.
03 - Add onion, garlic, celery, and bell pepper. Cook 3-4 minutes.
04 - Add rice, tomatoes, remaining Creole seasoning, sauces, salt, pepper, broth, and bay leaves. Bring to boil.
05 - Reduce heat, cover and simmer 15 minutes, stirring once. Add shrimp, cover, cook 10 more minutes until rice is tender.

# Notes:

01 - Uses classic Cajun 'holy trinity' of vegetables.
02 - Homemade Creole seasoning recommended.
03 - Add shrimp last to prevent overcooking.

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