Our friend Ron makes this fantastic Jambalaya that just melts in your mouth.  With just the right spices and pieces of shrimp, chicken and sausage blended together by creole-seasoned rice–you have to taste it to experience this wonderful dish.  His wife Colleen shared the recipe and typical of all excellent chefs, you just have to approximate everything! So here’s my version, all based on how I remember the taste and texture of this mouth-watering food.  I will share the recipe as given to me.

Jambalaya

1. Season cut up chicken with salt, pepper, and Creole seasoning then brown in a little olive oil.

2. Add chopped onion, celery, green pepper, jalapeño, and garlic. Sautee for 5 minutes and re-season with salt, pepper, and Creole seasoning.

3. Add sausage, rice, and chicken broth.

4. When rice is almost done, add cleaned and seasoned shrimp for the last 10 minutes.

5. Then add 1 can of Rotel diced tomatoes and green chilies (drained)

Use any no salt Creole seasoning mix or Emerils essence.

For more heat serve with hot sauce.

My version:

Ingredients:

• 1 cup boneless, skinless chicken thighs cut into bite size pieces
• 4 pieces Louisiana hot links, cut in bite size pieces
• 1 tbs Creole seasoning
• 6 cloves garlic, peeled and smashed
• 1 medium onion, chopped
• 2 stalks celery chopped
• 1 large green pepper, diced
• 3 pieces jalapeno pepper, sliced thinly
• 1 cup brown rice
• 1 can chicken broth
• 1 cup large shrimps, cleaned and deveined
• 1 cup chopped tomatoes or 1 can diced tomatoes
• 1/4 cup fresh green chillies or 1 small can green chilies drained
• 1 tbs olive oil
• salt and pepper

Directions:

1. Season chicken pieces with creole seasoning, salt and pepper and set aside. Heat oil in pan.  Add garlic and onions sautee for 2 minutes. Then add chicken pieces and hot links until lightly browned.
2. Add celery, jalapeno pepper, green pepper and cook for 2 more minutes, stirring.  Add brown rice and fry for 3 minutes.
3. Add chicken broth. Boil uncovered.  When boiling, lower heat to medium, cook covered for 15 minutes.  Then add tomatoes (with juices), cover and cook until rice is almost done (almost dry but not totally dry).
4. Add shrimp and green chilies, stir and cover. Remove from heat.
5. Serve with hot sauce if desired.

This version is a tad spicy–just the way my husband likes it served. You can decrease the amount of chilies if you want a milder version.

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