Ingredients

The following ingredients have 6 Servings
  • 4 links of onion and herb sausage (or a flavor of your choosing)
  • 2 tablespoons extra virgin olive oil
  • 16 pre-cooked shrimp
  • 4 organic chicken thighs
  • 2 tablespoons of medium salsa
  • 1 teaspoon of fresh rosemary chopped
  • 1 teaspoon fresh oregano chopped
  • 2 leaves of fresh basil chopped
  • 1 tablespoon mayo
  • 2 cloves garlic
  • 1 clove garlic minced
  • 3/4 cups yellow onion chopped finely
  • 2 stalks green onion chopped
  • 2 small banana red peppers diced
  • 2 small yellow banana peppers diced.
  • 2 small orange banana peppers diced
  • 2 small Roma tomatoes diced
  • 1 small zucchini diced
  • 1 carrot diced
  • 1/2 cup of fresh or frozen peas
  • 1/2 cup of San Marzano canned tomatoes pureed
  • 1 cup of dried kidney beans
  • 1 cup of long basmati rice or any long grain rice
  • 1 cup of vegetable broth
  • 1 tablespoon fresh parsley chopped
  • 2 dried bay leaves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayene pepper
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon Hy's seasoning salt

Instruction

  • For the Creole seasoning: Combine all the ingredients for the seasoning mixing well and place in a shaker container.
  • For the Jambalaya: Place dried beans in a large bowl and cover well with water and set aside let soak for about an hour and a half.
  • Start off by cooking the sausages in a fry pan with a splash of olive oil, cook through.
  • Take sausages out of the pan and on to a cutting board cutting them thinly and on a diagonal, set aside.
  • In the same pan drizzle some more olive oil and saute minced garlic, onions, carrots, peppers, zucchini, cooking them for about 10 minutes, then add peas and cook an additional 3 minutes, sprinkle a couple of tablespoons of the Creole seasoning, while the vegetables are cooking.
  • Take vegetables out of pan and into a slow cooker pot.
  • Add tomato puree, vegetable stock, sausages, and fresh parsley.
  • Drain beans and place them in the slow cooker.
  • Mix well and turn slow cooker to low setting and place cover on, total cooking time 7 hours.
  • For the Chicken: In an oven dish place chicken thighs in. Drizzle both side with olive oil.
  • Sprinkle with a table spoon of the Creol seasoning on both sides.
  • Spread salsa over chicken on coating well. Sprinkle basil oregano and rosemary over chicken.
  • Place in two whole cloves of garlic.
  • Place in oven covered at 375° F for 40 minutes, uncover for the last 20 minutes of cooking.
  • Place rice in slow cooker about 35 minutes before serving.
  • Place shrimp in about 15 minutes before serving.