Chicken, Sausage & Shrimp Jambalaya

Step 1

Prepare rice with salt added. Set aside or use one to two day old rice. Mix together the garlic granules, onion powder, white, black and red pepper, celery seed and salt. Sprinkle lightly on chicken and fresh shrimp reserving some to add to dish after adding water. Adjust seasoning to taste.

Step 2

Melt butter and saute onions, bell pepper and garlic until soft. Add the tomato sauce, Rotel tomatoes, seasoned chicken breast and sausage; stir together, add chicken broth and water and cook for 15 minutes stirring every so often to prevent sticking.

Step 3

Add dried shrimp and continue to cook for a while longer, about 5 to 10 minutes until stew like. Add the rice, onion tops and parsley and heat until rice is warmed.

Step 4

If using fresh shrimp, add shrimp, onion tops and parsley, cook for 5 to 10 minutes until shrimp is done. Do not overcook. Add rice to desired consistency.

Step 5

Step 6

Method 2 - No butter added - Sauté onions and bell pepper and fresh garlic if using in chicken broth over medium heat 15 to 20 minutes. When the liquid is reduced to half, add the tomato sauce, Rotel tomatoes, seasoned chicken breast and sausage; cook for 15 minutes stirring every so often to prevent sticking.

Step 7

Add water and continue to cook for a while longer, about 5 to 10 minutes until stew like. Add the dried shrimp, rice, onion tops and parsley and heat until rice is warmed.

Step 8

If using fresh shrimp, add shrimp, onion tops and parsley, cook for 5 to 10 minutes until shrimp is done. Do not overcook. Add warmed rice to desired consistency.

Step 9