::digitaldefection::

being that good jambalaya seems to be unavailable here, i set forth on a research expedition across the internets to devise my own recipe for making this wonderful concoction, which i enjoyed the living hell out of when i was in new orleans.  shit is awesome.

so here is what youre going to need:

2 cups white rice
2 cans chicken broth
1/2 pound peeled/tailed/deveined shrimp (medium)
1 pound chicken
1/2 pound andouille sausage (or some other smoked sausage, if unavailable)
1 can petite diced tomatoes
1 medium white (or vidalia) onion
1 green bell pepper
4 ribs celery
1 tbs coarse salt
1 tbs fresh black pepper
2 tsp oregano
2 tsp parsley
2 tsp cayenne pepper
4 tbs butter
2 tbs flour

first, combine the parsley, oregano, cayenne pepper, salt, and pepper in a small cup.  sprinkle pretty liberally over your shrimp and place back in the refrigerator.
dice the raw chicken and sprinkle the seasoning mixture on this as well.
slice each andouille sausage in half and then slice into 1/8-1/4 inch pieces.  place each of the above back into the refrigerator.
pour 2 cups rice and one can chicken broth in a medium pot and bring to a boil. reduce heat to low and cover.
dice the celery, onions, and green pepper.
in a large pot, melt 2 tablespoons of butter, then brown the chicken 2 minutes in it, toss in the sausage, and brown another 3-4 minutes.  remove the meat, leaving the butter/drippings behind.
toss in the ‘holy trinity’ (celery, onions, green peppers) and sautee over med-high heat 4 minutes.  remove the vegetables, again leaving the drippings and butter.  add 2 more tablespoons butter, turn up the heat.  when the butter melts, add 2 tablespoons flour and start stirring, using a whisk, to create a roux.  brown the flour/butter mixture for another 1.5 minutes and then toss the veggies back in and the meats.  add half the remaining can of broth and a half a can of tomatoes (do not drain).  bring to a boil, add whatever seasoning you have left to the mixture, and then toss in the shrimp.  boil the mixture for 5 minutes, until the shrimp turns pink.  remove from heat, toss in the cooked rice, stir.

let cool for 7 minutes before serving, or preferably, serve the next day.