I'm a California boy and so I don't know much about Southern cooking. However, I decided to give it a shot.
|Garnished with a celery top because I'm fancy that way|
I got this recipe online; if your treasured jambalaya is different than mine, so be it.
Nevertheless, this came out delicious—excuse me, this dish is totally awesome dude! (or hella good if you're from Northern California). Anyway, I bet my Dixie friends here in Taiwan would approve.
Let's cook! (excuse me again—Let's cook y'all!)
Cut 2-3 chicken breasts and 2-3 sausage links into pieces. Andouille sausage is recommended (in Taiwan? Hah!) I do have a connection with an American-run BBQ restaurant that makes their own non-sweet non-Taiwanese sausage.
Click on the photos to enlarge.
1 Tsp salt
1/2 Tsp oregano
1/2 Tsp paprika
1/2 Tsp cayenne pepper
1/2 Tsp black pepper
(or, instead of the above, add 1 Tbsp of your favorite Cajun seasoning)
1/2 Tsp Italian seasoning (can omit if using canned Italian tomatoes)
1/2 Tsp red pepper flakes (I use the packets that come with pizza)
2 Tsp Worcestershire sauce
Also, if you want shrimp, add it after the rice is done and cook for another 7 minutes or until the shrimp is done.
By the way, this will serve 6 people easily.