I have been meaning to post this one for a long time now. I debated on waiting until Mardi Gras comes around again to post but I am too impatient. This is such a great comfort food all year round. My 18-month old scarfs it down– she is always asking for “more Jambie-lee-a-lee”. Feel free to use all of the meats (chicken, pork, and shrimp).. or just one or two of them depending on your taste. I love adding a good amount of Tabasco at the end to spice things up a bit but if Tabasco is a bit much for you, feel free to leave it out.
- 2 Tbsp. paprika
- 1/4 tsp. cayenne, (or to taste)
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. black pepper (or to taste)
- 2-3 Tbsp. oil
- 3 cloves garlic, minced
- 1 lb. chicken, cut into small pieces
- 1 lb. Polska Kielbasa (or smoked sausage), cut into pieces
- 10-12 shrimp (uncooked) peeled & de-veined
- 1 onion, chopped
- 1 c. celery, chopped
- 1 c. red and/or green bell peppers, chopped
- 2 c. long-grain white rice
- 4 1/2 c. chicken broth (add up to 1/2 c. more if needed)
- 1 (14.5 oz) can diced tomatoes (do not drain)
- 2 tsp. Worcestershire sauce
- 2 bay leaves
- Combine paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper in a small bowl. Set aside.
- Heat oil in a large skillet and add garlic, chicken, Kielbasa, and shrimp. Saute for about 1 minute then add onion, celery and peppers. Saute another minute or two.
- Sprinkle with previously combined seasonings. Saute until vegetables become soft and onion becomes translucent.
- Add remaining ingredients and bring to a boil. Let boil for about 1 minute, then reduce heat, cover, and simmer on low for about 20-25 minutes or until rice is tender (if rice seems to be too dry or pasty at the end-- add more chicken broth).
- Remove bay leaves and serve with Tabasco sauce.