RAGIN’ CAJUN JAMBALAYA

Heat 3 tablespoons of the oil in a large 7-8 quart Dutch oven or soup pot.  Add the chicken and 1 tablespoon of the Cajun seasoning to the hot oil and cook, stirring for 1 minute, until the chicken is well coated in the seasoning and begins to turn white.   Add the sausage to the pot and cook for 2 minutes more, stirring occasionally until the sausage and chicken begin to lightly brown.  Remove the chicken and sausage to a bowl and set aside.

Add the onions, green pepper, celery, garlic, and remaining tablespoon of oil to the pan drippings and cook for 2-3 minutes, stirring frequently, until the veggies begin to soften and are very fragrant.  Add the remaining teaspoon of Cajun seasoning and the 2 teaspoons of Italian seasoning to the pan and stir to combine.

Add the rice to the pan along with the salt and black pepper.  Cook, stirring for another 1-2 minutes until the rice is well combined and begins to lightly toast.  Add the tomatoes and chicken stock to the pot and stir, scraping up any brown bits that have formed on the bottom and sides of the pan.  Add the chicken and sausage, with any juices that have developed, back to the pot.  Stir to combine and bring to a boil.

Reduce the heat to a low simmer and cover the pot.  Cook, covered, for 20 minutes, stirring every 5-7 minutes to ensure nothing is sticking to the bottom of the pot.

After 20 minutes add the shrimp and crawfish to the pot and stir to fully combine.  Cover the pot again and cook for an additional 15-20 minutes until the shrimp is pink and cooked through.

Stir in the parsley and scallions.

Serve hot in bowls garnished with more parsley and scallions.  DEVOUR!