Creole-Style Jambalaya

Serves 4–6

• 1 lb chicken breast, cut into bite-size pieces

• 4 TBS Haidek's Louisiana Creole Rub & Seasoning, divided

• 1 TBS butter

• 1 TBS Extra Virgin Olive Oil

• 1/2 lb Andouille sausage, sliced in rounds

• 1 cup sweet onion, chopped

• 4 garlic cloves, minced

• 1 large red bell pepper, diced

• 2–3 stalks celery, diced

• 1 cup uncooked white long-grain rice

• 1 (14.5 oz) can diced tomatoes

• 2 1/2 cups chicken broth

• 2 bay leaves

• 1 lb medium-size raw shrimp, peeled & deveined

• 1/2 cup fresh parsley, chopped

• 1/2 cup green onions, chopped

• Hot sauce (use your favorite!)

In a bowl combine the chicken with 2 TBS of Louisiana Creole Rub & Seasoning, stir until well coated and set aside. Heat the butter and EVOO in a large skillet over medium-high heat and brown the chicken on all sides, then remove from pan and set aside. Add the Andouille sausage; cook until sausage begins to brown, remove from pan and set aside. To the pan add onion, garlic, celery and bell pepper, sauté for 5 minutes, add rice, diced tomatoes, remaining Louisiana Creole Rub & Seasoning, chicken broth and bay leaves, stir to combine. Bring to a boil over high heat. Add chicken and sausage back in, cover, reduce heat and simmer for about 15 minutes or until rice is cooked; stir half way through cooking time. Stir in shrimp, cover and cook 5 minutes or just until the shrimp turn pink. Stir in parsley and green onions. Serve with hot sauce.