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

Welcome 2 Couples Cooking in Atlanta....

Hi Im Misha and I love to cook... along with my husband Kino who has recently discovered his love for cooking as well.. So  like everything else we do it together...Please feel free to share your cooking experiences with us and any comments you have on the recipes we attempt..

Welcome to our kitchen...