Jambalaya

Directions

• Combine the shrimp, chicken and Essence of Emeril in a bowl and toss to coat evenly. Set aside.
• Heat the oil in a large , heavy pot over medium heat.
• Add the onions, peppers, celery, salt and pepper and cook, stirring often, for 10 minutes or until softened.
• Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
• Stir in the rice and slowly add the broth.
• Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed, and the rice is tender, about 15 minutes.
• Stir in the shrimp and chicken mixture and the sausage. Cover and cook for 10 minutes longer.
• Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.
• Garnish with green onions if desired.