New Orleans Saints Jambalaya

A week ago, after we confirmed our Super Bowl Plans for the Colts vs Saints game, my husband informed me that he had volunteered me to make Jambalaya for our Super Bowl party. "Honey, I've never made Jambalaya," I said. And I've only eaten it once or twice. But I researched, got a tried and true recipe from a friend and mashed that recipe with one that was similar to what my husband was envisioning and voila! Jambalaya! This recipe serves 6-8 for dinner and more as a side. I broke the recipe up into steps, because that is what works for me.


1 cup each of chopped onion, celery, and green bell pepper
1 T. chopped garlic
Cajun seasoning 
--Saute vegetables (Seasoned with Cajun seasoning) in olive oil over medium heat for 20 minutes or so until carmelized. Scrape up bits stuck to the bottom.





1 lb. andouille sausage
1 lb. chicken, chopped and seasoned with Cajun seasoning
3-5 bay leaves
--Add to vegetable mixture and saute until the bottom gets sticky again. Scrape up the bits stuck to the bottom of the pan.


2 T. each Worcestershire sauce and Tabasco plus 3 cups rice and 1 can diced tomatoes
--add and stir for 2-3 minutes


6 cups chicken broth and 1 lb shrimp
--stir in and simmer 20 minutes, add shrimp during the last 10 minutes, let dish stand 5 minutes before serving.


Several bunches of green onion chopped
--Stir into Jambalaya or use as a garnish.