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Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant

Ingredients Nutrition

Directions

  1. Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.
  2. Dredge chicken and shrimp in flour and add to skillet with andouille sausage.
  3. Lower heat and remove the par-cooked shrimp.
  4. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly.
  5. Add all seasoning and diced tomatoes and Worcestershire.
  6. Add uncooked rice and simmer for 2 to 3 minutes on low heat.
  7. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking.
  8. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.
  9. Serve in a deep bowl and garnish with fresh chopped scallions and parsley.