Cajun Jambalaya %%page%% - A Cup Of Cream - %%primary_category%%

Ingredients

• 3 tablespoons oil, divided
• 2 tablespoons Cajun seasoning, divided (Tony Chacheres is my favorite)
• ½-pound chicken, cut into bite-sized pieces
• 1 Red Bell pepper, diced
• 1 green Bell pepper, diced
• 1 small onion, diced
• 4 ribs celery, diced
• 10 oz andouille sausage, cut into rounds
• 1 teaspoon celery salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 14 oz can crushed tomatoes
• 1 tablespoon red wine vinegar
• 2 teaspoons Worcestershire sauce
• 4 cups low sodium chicken broth
• 2 cups uncooked long grain rice, rinsed well
• 1-pound raw shrimp, cleaned and peeled