2160 Cal (4 x 540)

Meat:

12 oz. medium shrimp, peeled, deveined
1 lb. chicken, cubed
6 oz. smoked sausage, cubed
½ tsp. paprika
½ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne pepper
¼ tsp. dried oregano
¼ tsp. dried thyme
¼ tsp. green chili powder

  • Peel, devein and detail shrimp, as necessary.
  • Cube chicken and sausage.
  • Combine meats and spices, mix well, and set aside.

Soup:

2 Tbsp. olive oil
¼ white onion, diced
1 green bell pepper, diced
2 stalks celery, sliced
2 cloves garlic, minced
10 oz. can Ro-Tel tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 Tbsp. tomato paste
¾ cup rice
3 cups chicken stock

  • In 6-quart pot, sauté vegetables in oil until tender.
  • Add remaining ingredients and reduce heat.
  • Cook until rice absorbs liquid and becomes tender, about 15 minutes.
  • Add meat/spice mixture and cook about 10 minutes until meat is done (chicken should measure 165°F with a meat thermometer).

Source: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe/