Jambalaya

1 lb. medium shrimp, peeled, deveined and chopped( Crawfish tails can also be used, heck add both)

4 ounces chicken, diced

1 tablespoon Creole or Cajun seasoning

2 tablespoons butter

1/4 cup chopped onion

1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce ( or more)
3/4 cup rice
3 cups chicken or seafood stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat butter over medium high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and  lid it up and leave it alone and cook until rice absorbs liquid and becomes tender,  about 15-20 minutes. When rice is just tender stir it up. Add shrimp, chicken and sausage mixture. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and favorite Louisiana seasoning and remove bay leaves. I add a touch of cream at this point, but that’s up to you.