One of my favorite restaurants went out of business a couple of years ago that served an awesome hot, spicy Jambalaya. After the restaurant closed, any time we were at a restaurant that served Jambalaya I just had to try it. None of the restaurants were as good as the one that closed. I finally decided to see if I could recreate a recipe that was similar. This recipe is spicy and it is very close to the one I liked so well.

Ingredients

3 tablespoons olive oil, divided
1/2 pound peeled, deveined medium shrimp
1 tablespoons plus 1/2 teaspoon Creole seasoning
1 boneless, skinless chicken breast, 1-inch diced
1/2 pound Andouille sausage, diced into 1/2-inch pieces
1/4 cup yellow onion, small diced
1/4 cup green bell pepper, small diced
1 1/2 teaspoons minced garlic
1 cup chicken stock
1 (14.5-ounce) can diced tomatoes (do not drain)
1 1/2 teaspoons chopped thyme leaves
1/2 teaspoon freshly chopped basil leaves
1/8 teaspoon cayenne pepper (optional)
1 cup rice
3 cups water
Salt to taste

Directions

Wash the shrimp in cold water and drain in a colander. In a medium size bowl add the shrimp and 2 teaspoons of the Creole seasoning. Gently toss the shrimp to evenly coat the shrimp.
In a skillet over medium high heat, add 1 tablespoon of olive oil. Swirl the oil around to coat the pan. Add the shrimp and cook for 1 minute on each side or until the shrimp has turned slightly pink. Remove the shrimp from the skillet and set aside.
In a medium size bowl add the chicken and 2 teaspoons of the Creole seasoning. Gently toss the chicken to evenly coat the chicken.
In the same skillet over medium high heat, add 1 tablespoon of olive oil.  Swirl the oil around to coat the pan. Add the chicken and cook for 3 minute on each side or until the chicken is slightly browned. Remove the chicken from the skillet and set aside.
Place the remaining tablespoon of olive oil in the skillet and add the sausage, onions and bell peppers. Sauté, stirring occasionally, until the sausage is browned and onions are translucent, about 3 minutes. Add the garlic and sauté for 30 seconds.

Add the chicken stock to the skillet and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, thyme, basil, cayenne pepper, the remaining tablespoon of Creole seasoning and cook for 2 minutes.

Return the shrimp and chicken to the skillet like a Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet and add the rice and water. Reduce the heat to low. Cover and cook for 20-25 minutes. Stir occasionally. Serve while hot.

Tip:
If you do not like spicy Jambalaya you can tone down the heat by reducing the amount of Creole seasoning, omitting the cayenne pepper, and using a different sausage.

The Andouille (pronounced ahn-DOO-wee) is a Cajun smoked sausage that is spicy and garlicky. The Andouille sausage may be frozen and used for seasoning gumbos and white or red beans.

Spicy pork Kielbasa sausage is not quite as spicy as the Andouille. It does have a difference in texture and using it will make a little difference in the taste of the Jambalaya.

Enjoy!