Hattie's Creole Jambalaya

Ingredients

extra virgin olive oil, enough to coat a skillet

4 boneless chicken breasts, chopped bite-sized

20 medium shrimp, peeled and de-veined

all-purpose flour, for dusting

5 andouille sausages, sliced

5 cloves garlic, minced

2 green peppers, julienned

2 red peppers, julienned

4 stalks celery, chopped

6 fresh okra pods, sliced

1 large Spanish onion

1 tablespoon oregano

4 tablespoons parsley

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon cayenne

10 peeled plum tomatoes, chopped

4 tablespoons Worcestershire sauce

3 cups long-grain rice or 3 cups medium grain rice

4 cups seafood stock or 4 cups chicken stock

2 cups tomato juice

10 fresh crawfish, shell-on

1 bunch scallion, chopped

parsley, for garnish

Food Network Canada

View Full Recipe