Jambalaya for 8

Ingredients:

• 1 lb Andouille Sausage - Sliced
• 1 lb peeled and deveined jumbo shrimp
• 4 boneless, skinless chicken thighs - sliced.
• 1 medium onion - chopped 4 stalks celery - chopped
• 1 green or red bell pepper - chopped
• 4 cloves crushed garlic
• 1 can Rotel fire roasted tomato's, diced.
• 1 10.5oz can Cream of Mushroom soup
• 1 10.5oz can Cream of Celery soup
• 4 cups Chicken or Seafood Stock (or as needed to cover)
• 3/4ths cup Worcestershire Sauce
• 2 cups long grain rice
• 2 tbsp oil/bacon fat/lard (your preference)
• 4 tbsp Cajun Legacy Seasoning Salt / pepper to taste

Method:

Using three tbsp of the Cajun Legacy all-purpose seasoning, thoroughly coat your chicken and your shrimp. In a large saucepan bring to medium heat and oil your pot. once hot add your Chicken and sausage, cook until browned. leave juices in the pot. Remove the chicken and sausage and set aside. Throw in the Trinity (Onion, Celery, Green Bell Pepper). deglaze the pan with the veggies, and even a little of the stock. When the celery get's soft, throw in the Pope (garlic), sauté until fragrant (about 60-90 seconds) Add the Worcestershire Sauce, Chicken, Sausage, AND the Shrimp. Add the remaining Cajun seasoning to the mix and stir until fully incorporated. Add the can or Rotel or Diced Fire Roasted Tomatoes, cream of mushroom and celery soup. Add the rice. Add the rest of the stock until everything is fully covered with liquid. if you need to add a little water, that's fine. stir until well mixed, cover, and bring to a boil. Once at a boil, reduce to a simmer. let simmer for 10-15 mins until rice is soft and liquid has been fully absorbed. Taste to make sure seasoning is where you want it, fluff and serve.