Okay, here you go. It's work, but WELL WORTH the effort
Chicken and Seafood Jambalaya
Basic Seafood Stock
2 quarts of water
1 medium onion, unpeeled and quartered
1 large clove garlic, unpeeled and quartered
1 rib celery
1 cap of seafood liquor
Always start with cold water – enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool and refrigerate until ready to use. (NOTE: Remember that if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe).
Chicken and Seafood Jambalaya
Makes 4 main-dish servings
Seasoning mix:
2 whole bay leaves
1 ½ teaspoons salt
1 ½ teaspoons ground red pepper (preferably cayenne)
1 ½ teaspoons dried oregano leaves
1 ¼ teaspoons white pepper
1 teaspoon black pepper
¾ teaspoon dried thyme leaves
2 ½ tablespoons cooking oil
½ cup andouille or smoked sausage, about 3 ounces
1 ½ cup chopped onions
1 cup chopped celery
¾ cup chopped green bell peppers
½ cup chicken, cut into bite-size pieces, about 3 ounces
1 ½ teaspoons minced garlic
4 medium sized tomatoes, peeled and chipped, about 1 pound
¾ cup canned tomato sauce
2 cups Basic Seafood Stock
½ cup chopped green onions
2 cups uncooked rice (preferably converted)
½ pound peeled medium shrimp
1 ½ dozen oysters in their liquor, about 10 ounces
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 4-quart saucepan, Heat the cooking oil, and the tasso and sausage and sauté’ until crisp, about 5 – 8 minutes, stirring frequently. Add the onions, celery and bell peppers, sauté’ until tender but still firm, about 5 minutes, stirring occasionally and scrapping pan bottom well. Add the chicken. Raise heat and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5-8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice, shrimp and oysters; stir well and remove from heat. Transfer to an ungreased 8x8 inch baking pan. Cover pan snuggly with aluminum foil and back at 350 degrees until rice is tender. Remove bay leaves and serve.