Jambalaya

cafedelites.com

Jo Ann Gialanella Walsh

3 tablespoons cooking oil, divided

2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)

10 ounces (300 g) andouille sausage, sliced into rounds

1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces

1 onion diced

1 small green bell pepper (capsicum), seeded and diced

1 small red bell pepper (capsicum), seeded and diced

2 stalks/ribs celery, chopped

4 cloves garlic, minced

14 ounces (400 g) can crushed tomatoes

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon each dried thyme and dried oregano

½ teaspoon red pepper flakes (or ¼ teaspoon Cayenne powder)

½ teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 cup thinly sliced okra (or 1 teaspoon file powder)

1 ½ cups uncooked white rice (short grain or long grain)

3 cups low sodium chicken broth

1 pound (500 g) raw shrimp/prawns tails on or off, peeled and deveined

Sliced green onions and chopped parsley, to garnish

Directions at cafedelites.com

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