Chef Buck's Jambalaya with

4 serving Aidells Cajun Style Andouille Smoked Pork Sausage 1 link
16 oz Shrimp, raw
4 cup Bell peppers (Green, Red, Yellow, Orange)
4 serving Onions, yellow, raw 1 oz.
4 stalk, large (11"-12" long) Celery, raw
4 cup Chicken stock, home-prepared
2 cup Basmati Rice, Mahatma(1/4 c dry, 3/4 c prep)
6 tsp zatarain's blackened seasoning (by DASHALE)

2 tbsp Extra Light Olive Oil

Works well with other proteins i.e. chicken, crabmeat, even lobster. To kick it up add more blackened seasoning or serve with sides of favorite hot sauce.

Bring 4 cups of chicken stock to a simmer, add rice. Cook till tender, drain and cool down. Heat olive olive oil over medium to high heat, add shrimp and 2T of blackened seasoning, cook til shrimp is nearly done then add peppers and onion and slices of sausage, continue cooking till all ingredient are fully cooked. Add chicken stock and bring to a simmer. Make a slurry with the corn starch and with the mix at a simmer add slurry to tighten up. To make a more flavorful and authentic Jambalaya, a cajun roux works here but with additional calories and cooking time.
Once tightened up, toss 2T of blackened seasoning in a dry hot skillet till they just start to smoke. Remove from heat add rice and toss till well mixed and hot. Using a mold (coffee cups work ) to make a serving of the rice, put on plate and pour Jambalaya around it.

Serving Size: makes four dinner portions