Cajun Jambalaya....By Us...

3 Chicken Breast and  2 thighs diced in big chunks
12 medium shrimp, peeled, deveined and chopped

• 1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
• 1 onion
• 2 scallions
• 3 tablespoons of cajun seasoning
• CAJUN SEASONING
• ( 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme )
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 2 tablespoons minced garlic
• 3 bay leaves
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons chopped thyme leaves
• 1 (14-ounce) can diced tomatoes
• 2 cups rice
• Salt and pepper
• 1 cup chopped green onions
• 4 cups chicken stock

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Saute chicken and sausage with seasoning then add onions, celery, tomatoes and rice in pot with chicken stock and bring to a boil. Then simmer on low for 45 minutes and add shrimp in the last 10 to 15 minutes.

Garnish with a drizzle of lemon juice and a sprig of parsley..

Side Dishes:: Salad and or Corn on the cob

From : MISHA & KINO