1 lb shrimps, 21 - 25 count ( use the Easy Peel variety as they are usually deveined already )
2 ea boneless chicken breast halves cut into 1 inch pieces
Cajun seasoning - use your favorite !
1 cup onion, medium dice - divided use
1/2 cup celery - medium dice - divided use
3 clove garlic - minced
2 tsp salt - divided use
1 Tbl olive oil
8 oz smoked sausage, such as Andouille or Polish sausage, 1/4-inch slices
1/2 cup green bell pepper - medium dice
1 can diced tomatoes in juice ( 14.5 oz size )
1 Tbl Worcestershire sauce
1/4 tsp dried thyme
1/4 tsp cayenne pepper - to taste
3 cup chicken stock
2 cup long-grain rice ( I use Uncle Ben's Converted Rice as it is not gummy when cooked ! )
1/4 cup green onion - small slice
Peel your shrimps reserving the shells, set aside. Dice your chicken breasts, set aside. Season your shrimps and chicken with your favorite Cajun seasoning.
In a small saucepan add 2 cups of water, the shrimp shells, 1/2 cup of the diced onion, 1/4 cup of the diced celery and 1 tsp. of the salt. Bring the pot to a boil, then simmer the shells until the liquid is reduced to 1 cup or so, approximately 8 to ten minutes. Drain and reserve the liquid and discard the shells and vegetables.
In a large dutch oven add the oil and heat it until it shimmers, then add the chicken, browning it cooking for 5 to 5 minutes. Remove the chicken from the pan and add the sausage, green bell pepper, green onion, remaining 1/2 cup onion, remaining 1/4 cup celery, and the garlic, then cook over medium heat, stirring often, about 5 minutes, or until lightly browned. Add the shrimp stock that you made and the chicken stock assuring that you have 4 cups in total. Stir in the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne pepper. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice; simmer over medium-low heat, tightly covered. After 10 minutes add the chicken and cover to continue the cooking. After another 10 minutes add the shrimps and cook for 5 minutes more or until the rice has absorbed all the liquid. The total cooking time should be about 25 minutes.
Remove the kettle from the heat and allow it to sit a minute or two. Sprinkle the jambalaya with green onion before serving to rounds of applause !
Laissez les bons temps rouler !