meat

12 oz. medium shrimp
1 lb. chicken, cubed
6 oz. smoked sausage, cubed
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. green chili powder

  • peel/devein/detail shrimp, as necessary
  • cube chicken and slice sausage
  • combine meats and spices, mix well, and set aside

soup

2 tbsp. olive oil
1/4 white onion, diced
1 green bell pepper, diced
2 stalks celery, sliced
2 cloves garlic, minced

  • in 6-quart pot, sauté vegetables in oil until tender

10 oz. diced tomatoes (or can of Ro-Tel tomatoes)
3 bay leaves
1 tsp. worcestershire sauce
1 Tbsp. tomato paste
3/4 cup rice
3 cups chicken stock

  • add remaining ingredients and reduce heat
  • cook until rice absorbs liquid and becomes tender, about 15 minutes
  • add meat mixture and cook until meat is done (chicken should measure 165°F with a meat thermometer and be tender), about 10-15 minutes
  • if the stew becomes too thick before the meat is done, thin with water and continue simmering

source: https://www.emerils.com/121423/cajun-jambalaya