Landes Jambalaya

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 ounces rotel diced tomatoes
• 12 ounces diced tomatoes with seasonings
• 12 ounces whole tomatoes
• 1 cup finely bell pepper (green, yellow, orange, red, your choice)
• 1 cup finely chopped celery
• 4 garlic cloves, minced
• 1 cup onion, finely chopped
• 1/2 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon cayenne pepper (more or less to taste)
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 7 cups rice
• 1 tablespoon tabasco sauce (more or less to taste)
• 2 chicken breasts, cut int 1/2 in cubes
• 1 lb andouille sausage, cut into thin slices
• 1 lb shrimp, drain liquid before use
• 2 1/2 cups chicken stock
• 8 ounces whipping cream

Recipe

• 1 in a large pot add all tomatoes with juices and chicken stock, bring to a boil and squash whole tomatoes. once boiling add onions, peppers, celery garlic and all spices and turn heat down to low. stir regularly for 10 minutes. add chicken and continue to simmer for 10 minutes. add sausage and cream and continue to simmer for 15 to 30 minutes.
• 2 while stock is simmering begin to cook rice you favorite way so that it is fluffy and not sticky. my favorite way is to bring water to a boil in a large pot, enough to cover rice by 4 or more inches. wash rice in a colander and add to boiling water. boil till rice is soft to the bite test adding water to the pot often keeping it above the rice level by an inch or two at all times. remember to stir the rice often keeping it from sticking to the pan and clumping. once done, pour rice into colander and run under cold water stirring constantly removing excess starch (1 min). once water has drained and rice is fairly clean of excess starch add to stock. stir mixture together and add seafood. stir again cover pot and turn off heat for 10 minutes and serve.