2 tablespoons olive oil

2 small onions, chopped

1 red bell pepper, chopped

2-3 serrano peppers, chopped (optional)

2-3 jalapeno peppers, chopped (optional)

2 stalks celery, chopped

6 cloves garlic, chopped

1 boneless skinless chicken breast, chopped

½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!

3-4 tomatoes chopped – about a pound

1 teaspoon dried Mexican oregano

1 teaspoon dried basil

1 Tablespoon Historic Lynchburg Cajun Blackening Spice & Seasoning

Salt and pepper to taste

8 ounces tomato sauce

1 cup chicken stock (vegetable stock is good, too)

1 cup white rice

½ pound shrimp, peeled and deveined

1 teaspoon olive oil

Chopped parsley for garnish

Historic Lynchburg Jalapeño Hot Sauce to taste for serving

Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.

Add tomatoes and stir to break apart. Cook for 3 minutes. Add, Historic Lynchburg Cajun Blackening Spice & Seasoning, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.

At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons Historic Lynchburg Jalapeño Hot Sauce.

Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.

Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Historic Lynchburg Cajun Blackening Spice & Seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.

Serve Jambalaya into bowls and garnish with parsley. Add in extra Historic Lynchburg Jalapeño Hot Sauce if you like it extra spicy and Enjoy!