With all due respect to my cajun brethren on this here Board, here's my version of Creole Jambalaya from Nort' of the Maison-Deexon Line.
Start with some authentic South Louisiana Andouille Sausage...thanks jb!
Then 3 cups of that Zatarains long grain rice.
The Trinity with 1 Cup of chopped green on-yawn.
Spices, sea salt, pepper, Essence, Thyme, Bay Leaf
5 cloves of gahlic chopped
Some shrimps, all seasoned up on both sides with Emeril's Essence.
Brown up some seasoned boneless, skinless chicken thighs.
Saute' the trinity and the garlic in some OO and pork sausage fat.
Add two cans tomato paste, 1 can of FRESH tomatoes and then the saute'd chicken and andouille.
Stir that all together , add the 6 cups of stock (3 chicken/3 fish), add the rice and cover.
About 20-30 minutes later the rice starts to suck up all the good stuff.
When all the juice is just about gone, add your shrimps and heat through.
Final touch...add the green onions and ring the dinner bell.
Some garlic bread and Yellow Tail Shiraz makes for a damn good meal.
OooooooooEeeeeee BOY, dat sum good!!!!!!!!!!!!