To make jambalaya, prepare chicken, shrimp and andouille sausage in a savory broth of numerous vegetables, aromatics and spices. Brown the sausage and chicken first, and then add celery, onion and bell pepper to brown alongside them. Add the remaining ingredients to the pot, simmer, and serve with white rice and traditional garnishes.
One traditional recipe designed for four people consists of 1 pound chicken, 3/4 pound andouille sausage, 1 onion, 2 cups white rice and 1 green bell pepper. It also requires 1 tablespoon olive oil, 2 ribs celery, 1 tablespoon butter, 14 ounces of tomato with juice and a handful of flour, as well as 1 bay leaf, 14 ounces chicken stock, 1 teaspoon cumin, 1 teaspoon Worcestershire sauce and 1 pound shrimp. Use salt, pepper, Cayenne pepper and chili powder to give it a kick.
When the chicken, sausage and aromatics (including the bay leaf and flour) are started, introduce the remaining ingredients and bring everything to a boil, minus the shrimp. Lower the heat, and add the shrimp to simmer for an additional five minutes, or until the shrimp are pink, firm and without translucency. If a thicker stew is desired, add a slurry of water and either corn starch or flour. When serving, place the jambalaya in the bowl first, followed by an ice cream scoop of white rice positioned on top. Consider traditional garnishes of chopped scallion or thyme leaves.