Shrimp and Chicken Jambalaya

Everyone has their signature recipe, right? Your go-to in case of guests or a potluck. The one that makes really good leftovers and takes a little while to prepare but comes out great every time. That’s this recipe for me.

Jambalaya is best with really good andouille sausage. I can find only OK andouille here in DC, but in Austin it was everywhere. If you can’t find andouille, I’ve used kielbasa with good results, but make sure it’s a smoked sausage, preferably with pork. I like to start mine on the stovetop and finish it in the oven as I find that the rice turns out perfectly every time that way.

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