Creole Jambalaya

Ingredients

• 2 Tbsp canola oil
• 1 Tbsp creole seasoning
• 12 oz cajun style andouille smoked pork sausage (chef bruce aidells)
• 1/2 lb boneless chicken, cut up in 1 inch pieces
• 1 large onion, chopped
• 3 stick celery ribs, chopped
• 1 small green pepper, chopped
• 1/4 c red and yellow bell pepper, chopped
• 3 clove fresh garlic, smashed & cut up
• 28 oz tomatoes, cut into chunks, slightly crushed and retain all seeds, juices.
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1 tsp sea salt
• 1 Tbsp crystal hot sauce
• 2 tsp worcestershire sauce
• 2-1/2 c chicken broth (stock or boullion will work here)
• 1 lb wild shrimp, shelled & deveined (you can buy this in the freezer section if they do not have fresh)
• 1-1/4 c uncooked white rice, rinsed and clean
• 1 tsp file powder (optional) hard to find product
• · parsley (for garnish)

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