Jambalaya Recipe (Creole)

Bahan-bahan (6 porsi)

• 3 tablespoons cooking oil (divided)
• 2 tablespoons Cajun seasoning (adjust to suit your tastes/heat preference)
• 10 ounces andouille sausage (sliced into rounds)
• 1 pound skinless chicken breasts (or thighs, boneless, cut into 1 inch pieces)
• 1 onion (diced)
• 1 small green bell pepper (seeded and diced)
• 1 small red bell pepper (seeded and diced)
• 2 celery stalks (chopped)
• 4 cloves garlic (minced)
• 14 ounces crushed tomatoes (canned)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 cup okra (thinly sliced, or 1 teaspoon file powder)
• 1 1/2 cups uncooked white rice (short grain or long grain)
• 3 cups low sodium chicken broth
• 1 pound raw shrimp (tails on or off, peeled and deveined)
• 1/2 teaspoon green onions (sliced to garnish)
• 1/2 teaspoon parsley (chopped to garnish)