Cajun Jambalaya with Louisiana Hot Sausage

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon of Cajun spices
2 tablespoons olive oil
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
3/4 cup rice
3 cups chicken stock
3 Jody Maroni’s Louisiana Hot Links, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Cajun spices. In a large saucepan heat oil over high heat with onion, pepper and celery, about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until the meat is done, about 10 minutes more. Season to taste with salt, pepper and Cajun spices. Serves 4.

Charlie Edmiston