INGREDIENTS:
· 1 LBS. Andouille Sausage
· ½ LBS. 16-20 CT. Shrimp, peeled and deveined
· 1 Chicken Breast (about 6-8 ounces) Cut into 1’ Pieces
· 1 Red bell pepper cut into 1” pieces
· 1 Green bell pepper cut into 1’ pieces
· 1 Vidalia or sweet onion, cut into 1” pieces
· 4-5 Cloves of garlic, minced
· 8 Roma tomatoes, diced
· 1 TBS Butter or Oil
· 2 TBS Tomato Paste
· 3 TBS Spice Spice Baby’s Rajun Cajun spice rub
· 2 Cups of long grain white rice, cooked, and held warm
· 1 Bay leaf
METHOD:
1. In a large stockpot, heat the oil over high heat.
2. Add the onion and bell peppers, and cook for 2-3 minutes.
3. Add the Raging Cajun rub and continue to cook, stirring often, for 3 more minutes.
4. Add the Andouille, bay leaf and chicken. Cook 5 more minutes, stirring occasionally.
5. Add the garlic and Roma tomatoes. Cook over low heat for 20 minutes.
6. At this point the jambalaya should look like a loose broth soup. If it doesn’t have much liquid in it, add a little chicken stock or water. Bring it to a boil.
7. Add the tomato paste and mix it well, turn it down to a low heat.
8. Add the shrimp. Cover and let it cook 5 more minutes.
9. Serve this over the heated white rice.