Packed full of flavor, this jambalaya recipe uses the shrimp shells to add optimal flavor to the chicken stock.

(Before making your jambalaya, add the shells to the chicken stock and bring to a boil. Turn off the heat and let sit until ready to use. Remove shells before using in your recipe).

1 Tbsp olive oil
1/2 cup diced Cajun-style Andouille sausage
2 chicken breasts, cut into bite size pieces
1/2 Cup diced onion
1/2 cup diced bell pepper
1/2 cup diced Celery
1/2 cup diced fresh tomatoes
1/2 cup tomato sauce
3/4 cup enriched long grain rice
1 1/4 Cup chicken stock with a shrimp shell infusion (see above)
1 1/2 teaspoon Slap Ya Mama
1 tsp dried thyme, always crumble dried herbs between your fingers before adding to your recipe
1 Tbsp Worcestershire sauce
5 cloves of garlic, minced
1 1/2 cup medium shrimp
1 tbsp finely chopped Italian parsley, plus extra for garnish
3 tbsp finely sliced scallions

Preheat the oven to 350 degrees F.

Mix together the Holy Trinity (Onion, Celery, Bell Pepper) in a bowl. In a Cast Iron Dutch Oven, add olive oil over medium heat, add the Andouille and cook until it just starts to brown. Remove and place on plate with paper towel. add chicken pieces adn cook until no linger pink.  Add to sausage. Add 1/2 of the Holy Trinity, cook until the vegetables are tender. Add the diced tomatoes and cook for 1 minute. Add the tomato sauce and cook for another minute. Returns chicken and sausage to the pan. Add the rice and cook for 2 minutes, stirring constantly. Add the stock, the remaining Holy Trinity, Slap Ya Mama, thyme, Worcestershire, and the garlic. Taste the broth for seasoning, particularly salt. Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. After the twenty-five minutes stir in the raw shrimp, parsley, and green onions, place back in the oven for an additional 10 minutes, or until the shrimp are cooked through. Garnish with fresh chopped Italian parsley and chopped scallions. Serve with crusty French Bread. Enjoy!