Recipe(tried): New Orleans Shrimp and Chicken Jumbalaya

You want to serve this with a loaf of warm French bread as well.

Enjoy!

JAMBALAYA

2 pounds medium size shrimp
2 teaspoons shortening (Crisco)
1 cup onions, finely chopped
1 cup green peppers, finely chopped
1 cup celery, finely chopped
4 cloves garlic, minced
1 chicken, cut into pieces
2 lbs chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh, ripe tomatoes, chopped (or 2 cans diced tomatoes)
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne or chili powder (what ever your taste buds can handle)
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long grain white rice
cayenne or Tabasco sauce (to offer at table)

Melt shortening in a large/huge saucepan over medium heat. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.

Remove and add onion, green pepper, celery and garlic to pan. Cook slowly stirring now and again until onions are tender. Add sausage and cook 10 minutes more.

Now remove sausage and other ingredients and cook shrimp in pan with a little shortening, salt, pepper and a dash of cayenne. Cook until shrimp turns pink.

Return chicken and add all remaining ingredients EXCEPT rice and stir together well. Cover and simmer for 30 minutes stirring now and again. Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.

Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.

I also like to serve red beans with this too.