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Ingredients

• Extra-virgin olive oil, enough to coat a skillet
• 4 boneless chicken breasts, julienne-cut
• 20 jumbo shrimp, peeled and de-veined
• All-purpose flour, for dusting
• 5 links andouille sausage, 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 or medium grained rice
• 4 cups seafood or chicken stock
• 2 cups tomato juice
• 10 fresh crawfish, shell-on, optional
• 1 bunch scallions, chopped
• Parsley, for garnish

Description

Food Network Invites You To Try This Hattie's Creole Jambalaya Recipe From FoodNation With Bobby Flay.

Food Network