Chicken and Seafood Jambalaya

I have gotten a few requests for the recipe so here it is - it is actually VERY easy, it looks more complicated than it is and is well worth the effort!

Seasoning Mix:
2 whole bay leaves
1 ½ tsp salt
1 ½ tsp cayenne pepper
1 ½ tsp dried oregano leaves
1 ¼ tsp white pepper
1 tsp black pepper
¾ tsp dried thyme leaves

2 ½ tblsp Olive Oil or Safflower Oil
2/3 cup chopped Tasso or other smoked ham
½ cup chopped andouille sausage (or other good smoked sausage)
1 ½ cups chopped onion
1 cup celery
¾ cup chopped green bell peppers (I have been known to add a jalapeno or other fun spicy pepper to kick it up as well – depends on who’s coming to dinner, wink!)
1 ½ cups chicken, cut into bite size pieces
1 ½ tsp minced garlic (I add more because I love garlic and it really enhances the dish!)
4 medium size tomatoes, peeled and chopped (I use 1 14 oz can of the Hunt’s diced tomatoes with green peppers, onion and garlic or celery – whatever you can find)
¾ cup canned tomato sauce
2 cups Seafood Stock (again, I use my leftover shrimp shells to make a broth and substitute chicken broth for any additional stock that is needed, always turns out divine)
2 cups uncooked long grain rice
1 ½ dozen (or more) medium shrimp
You can also add scallops, oysters or other seafood per your taste - this is a jambalaya that you want bursting at the seams with chicken, sausage and seafood!

Sidebar: When I am cooking for a crowd, I just adjust the recipe as I see fit. I might add more broth and more rice and a few more shrimp and seasonings to taste. This is a recipe that you can play with until your heart is content, it will never turn out bad!!!

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

In a 4 quart saucepan, melt the fat (or oil) over medium heat. Add the Tasso and andouille sausage and sauté until crisp, about 5-8 minutes, stirring frequently.

Add the Trinity – the onions, celery and peppers; sauté until tender but firm, about 5 minutes, stirring occasionally and scraping bottom of pan as well. Add the chicken. Raise heat to high and cook 1 minute stirring constantly.

Reduce heat to medium. Add the seasoning mix and minced garlic, cook about 3 minutes, stirring constantly and scraping bottom of pan as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes. Add the tomato sauce; cook about 7 minutes stirring often. Stir in the stock and bring to a boil. Add the rice, shrimp and oysters, stir well.

At this point the recipe calls for you to transfer it to an oven safe pan and bake for 30 minutes however, I have always just put the lid on the pan, reduced the heat, set the timer for 20 minutes (without lifting the lid at all) and let it cook. After 20 minutes, lift the lid, stir and determine if more cooking time is needed. If so, return the lid until done. If it is ready, plate it and dig in!!