Its hard to type I'm so full and happy! I used a combo of the Creole style, the Cajun style and the Florida style! The Florida style is cooking the rice separate. I,ve done it both ways but I just seem to like the rice separate, its juicier!
seasoning: Emerils essence, chili powder and s&p
1/2 lb bacon chopped
5 andouille sausage
1.5 cups diced ham
1 package of chicken thigh boned and skinned
1 lb shrimp peeled and deviened
1 cup onion chopped
1 cup celery chopped
1 cup green pepper chopped
1 Tbsp garlic minced
2 Tbsp tomato paste
1 cup white wine( I only had red so I guess its okay!)
1 tsp dried thyme
2 bay leaves
2 cups canned diced tomatos drained
1 cup seafood stock
Cooked rice - some like to cook the rice with the jambalaya, I like to cook the rice separate, its juicier that way!
Season the chicken with the seasonings very heavily!
Brown the bacon in a cast iron pot, remove.
add the seasoned chicken and brown, 5 minutes per side. Remove.
In the same pot add the ham and sausage and brown about 6-8 minutes, remove.
add the shrimp and just turn over a few times to get the spicy flavors, remove, they will finish cooking at the end.
In the same pot add oil if needed, and saute the trinity(celery, onion and bell pepper) and cook till onion just gets soft.
Add garlic and cook for 1 minute.
add the tomato paste and cook till paste covers veggies and starts to brown.
Deglaze with wine for 5 minutes.
Add; thyme, bay leaves, drained tomatos and broth. Bring to a boil and add all the meat but not the shrimp.
Add a bunch of splashes of hot sauce.
Lower to simmer and cover, stirring occasionally for 30 minutes.
Take out chicken and shred into bite sized pieces, return to pot.
Uncover and cook for 10 more minutes, then add shrimp and cook for 5 more minutes.
Serve over rice, Yay!
Get the players ready!
Every body is browned and the veggies are in.
Shrimp dump! Almost ready!
Thems some good eats!
The bowls of peppers in the background are for tomorrows Hot Ass chicken dinner!