CREOLE GIGI’S CAJUN JAMBALAYA

1 lb raw chicken tender strips or chicken breasts, cut into bite-sized pieces 6-8 oz (1/2 lb) andouille sausage or beef sausage, sliced into bite-sized pieces *1/2 lb raw, peeled, deveined shrimp (*OPTIONAL) ½ cup diced or crushed canned tomatoes 2 tbsp vegetable oil or pork fat ½ cup diced white onions ¼ cup diced green bell pepper ¼ cup diced celery 1 tbsp Creole seasoning (directions below) ¼ tsp cayenne pepper ¼ tsp minced garlic 2 sprigs green onions, cut into small slices 1 ½ cup UNCOOKED white rice (rinsed and ready to use) 2 cups water Parsley for garnish FOR ROUX: 2 tbsp vegetable oil + 2 tbsp flour One medium heavy bottomed pot with lid & one small skillet

Heat 2 tbsp oil in heavy medium pot over medium heat for 2 minutes. Add flour and stir constantly for 6-7 minutes, until light brown. Lower heat to low. Add bell pepper, celery, and onions. Sauté 5 minutes. Raise heat to medium-high. Add 2 tbsp oil to pot. Add diced chicken, tomatoes, garlic, basil, and Creole seasoning. Stir well. Cook for 5 minutes; then low heat to low-medium. Add 2 cups water and uncooked rice. Stir. Cover and simmer 25 minutes. Meanwhile, heat sliced sausage in separate skillet. After jambalaya has cooked 25 minutes, add sausage and shrimp to jambalaya pot. Mix well. Cook for an additional 6-8 minutes. Let rest 5 minutes. Garnish with green onions and parsley. ENJOY!!