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  • 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!
Ron Appetit

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This jambalaya recipe is the best Cajun comfort food and so easy to make, with loads of shrimp, smoked andouille sausage, chicken, and plenty of spices.

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