Firehouse Jambalaya

Give it a try and let me know what you think!

Ingredients

• Tony Chachere’s original seasoning 

• 2 boxes of Tony's Jambalaya

• 1 lb shrimp peeled, deveined, tail off

• 1 chicken breast diced 

• 10 oz sliced andouille sausage 

• 1 onion diced 

• 3 stalks celery diced 

• 1 red bell pepper diced 

• 3 green onions 

• 2 jalapeños deseeded and diced 

• 2 tbs tomato paste

• 14 oz can petite diced tomatoes 

• 2 cups chicken broth

• 3 cups water 

Directions

1. Preheat skillet with oil to medium high heat. Dice up chicken breast and season with Tony Chachere’s original seasoning. Add chicken to skillet and cook until browned. Remove and set aside in bowl. 

2. Slice sausage and add to same skillet. Cook until browned and add to bowl. 

3. Add shrimp to skillet and season with Tony Chachere’s original seasoning. Cook until browned and set aside in bowl. 

4. Dice all veggies (set aside green parts of green onion) and add to skillet with a little butter of butter. Cook until softened. Add in minced garlic and tomato paste. Stir to combine. Add in canned tomatoes stir to combine. 

5. Add in boxed rice. Add chicken broth and water. Stir to combine. Bring to a simmer. Reduce heat and cover. 

6. Cook for about 20 minutes or until rice is soft. Garnish with green onions and enjoy!