Easy jambalaya, loaded with spicy shrimp and sausage.
- ½ cup butter
- 1 large onion diced
- 1 large green bell pepper chopped
- 4 stalks celery chopped
- 4 cloves garlic minced
- 1 6 ounce can tomato paste
- 3 bay leaves
- 3 tablespoons Cajun seasoning blend
- 4 teaspoons Worcestershire sauce
- 2 28 ounce cans whole peeled tomatoes
- 7 cups chicken stock
- 3 cups chopped cooked ham
- 3 cups cooked andouille sausage sliced
- 3 cups cooked chicken cut into bite-sized pieces
- 3 cups frozen cooked shrimp
- 4 cups uncooked long-grain white rice
Turn the oven up to 350 F.
In a big stock pot, melt the butter, then sauté the onion, green pepper, celery and garlic until they're tender. Careful not to burn the garlic! Add the tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Cajun seasoning, and Worcestershire sauce. Pour everything into a big roasting pan. Squeeze the tomatoes to break up into pieces and add them to the pan. Stir in the juice from the tomatoes, the chicken stock, ham, sausage, chicken, shrimp and rice. Mix it all well. Cover the pan tightly with foil.
Bake the pan in the oven for 1 1/2 hours, stopping once halfway through to stir. When it's done, take the bay leaves out, and serve.