Recipe: Jambalaya

See the video: http://youtu.be/fVW9ftP4oR0

1/2 stick butter
1 yellow onion, diced
1 green bell pepper, diced
4 to 5 stalks celery, sliced
5 to 6 cloves garlic, minced
1 lb okra
28 oz diced tomatoes
1 lb chicken breast, cut into small pieces
1 lb shrimp (large, 25-30 count), peeled and deveined
1/2 lb smoked andouille sausage
2.5 tbsp cajun or creole seasoning, divided
1 tbsp oregano
1 tsp cayanne pepper
4 bay leaves.
6 cups chicken stock (half held in reserve)
1 1/2 cups white long grain rice.

Combine chicken and shrimp with 2 tbsp creole seasoning, set aside.

In a very large pan, melt the butter. Add onion, celery, and green pepper. After a moment add garlic. When onion starts to look translucent, add okra. When celery and okra are soft and onion is translucent add tomatoes and seasonings. Allow to cook a moment and add rice. Stir to combine and add 3 cups chicken stock and bay leaves. Turn up the heat and allow to come to a gentle boil, stiring contantly. Reduce heat to medium and continue to stir until rice is almost done (10 to 15 minutes usually), adding additional stock if necessary. Add meat and cook until chicken and shrimp are done. Serve immediately.