Simple Creole Jambalaya (Edit recipe)

Salt-Free Creole Seasoning

1. Mix all ingredients together in a small bowl
2. This makes 5 1/2 Tbsp of seasoning.

Simple Creole Jambalaya

1. Place shrimp and chicken in separate bowls and sprinkle each with 1 Tbsp Salt-Free Creole Seasoning (2 Tbsp total). Mix with a silicon spatula to evenly coat. Set aside.
2. Mix the chopped onion, green pepper, and celery together in a large bowl.
3. Melt butter or ghee in a large pot over medium-high heat.
4. Once the pot is hot, add half of the onion, green pepper, and celery mixture and stir with a flat-headed spoon. Cook the veggies for about 6 minutes or until they have cooked down some and started to brown. Stir occasionally.
5. Add the bacon and let it cook down for about 7 minutes, stirring and scraping the bottom occasionally. The bacon will brown and the fat will start to render out.
6. Add the sausage and let it cook down for 3 minutes, stirring occasionally and scraping the bottom.
7. Add the chicken thighs. Cook for about 5 minutes. Stir and scrape occasionally.
8. Add the rest of the onion, green pepper, and celery mixture, as well as green onions (reserve a bit for garnish), garlic, and tomato paste. Cook and stir constantly for 2 minutes.
9. Stir in the rice and coat with the fat. Toast the rice for 2 minutes, stirring constantly.
10. Gradually pour in the chicken stock while stirring and scraping the bottom. Reduce heat to medium-low.
11. Add in 3 Tbsp Salt-Free Creole Seasoning, bay leaves, tomatoes, salt, Worcestershire sauce, and thyme. Stir well, cover, and let simmer for 15 minutes or until the liquid is absorbed and rice is tender. Stir and scrape the bottom occasionally (about every 5 minutes) during the simmering process.
12. Stir in the shrimp and cook for about 5 minutes or until shrimp are pink and opaque, stirring occasionally.
13. Taste test! Season to taste with salt, cayenne pepper, or more Creole seasoning.
14. Garnish with parsley and reserved green onion slices.