Chicken & Seafood Jambalaya

This meal seems complicated, but since it all goes together in the end it's not too hard. The trick is to assemble all the ingredients before you start, so all the prep and chopping is done when you are ready to cook.
Add a loaf of warm fresh bread, and it makes a great meal for a cold day!


Chicken & Seafood Jambalaya

Seasoning Mix:
2 whole bay leaves
1-1/2 tsp salt
1-1/2 tsp ground cayenne pepper
1-1/2 tsp dried oregano leaves
1-1/4 tsp ground white pepper
1 tsp ground black pepper
3/4 tsp dried thyme leaves

Combine the seasoning mix ingredients in a small bowl and set aside.


2-1/2 Tbsp chicken fat or pork lard (for you sissies, oil will work...)
2/3 cup cubed smoked ham or tasso
1/2 cup smoked sausage, bite size
1-1/2 cup chopped onions
1 cup chopped celery
3/4 cup chopped green pepper
1/2 cup uncooked chicken, bite size
1-1/2 tsp minced garlic
4 medium tomatoes, peeled and chopped
3/4 cup tomato sauce
2 cups chicken stock
1/2 cup chopped green onions
1-1/2 cup medium shrimp (1/2 lb)

In a 4-quart sauce pan, melt the fat over medium heat. Add the sausage and ham, saute 7-8 minutes.
Add the onions, celery, bell peppers, saute until tender, but firm, about 5 minutes.
Add the chicken, raise heat to high and cook one minute, stirring constantly. Reduce heat to medium, add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly.
Add tomatoes and cook until the chicken is tender, about 7-8 minutes, stirring frequently.
Add the tomato sauce, cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook 2 minutes. Add the shrimp and remove from heat.

Serve over rice.

Options: Add 10 oz. can oysters...
Also, the original recipe called for 2 cups of uncooked converted rice added to the mixture when you add the shrimp. Transfer to an ungreased 8x8 pan, cover snugly with aluminum foil. Bake at 350 degrees for 20-30 minutes. Remove bay leaves and serve immediately, with more rice.