This spicy dish has its roots from New Orleans, Louisiana, U.S.A. whose culinary heritage was derived from European settlers arriving from France, Spain and Portugal. Under the skilled guidance of African chefs, they drew from local species and spices to produce this delectable dish.
- Preheat roaster over medium heat. When several drops of water sprinkled on pan skitter and dissipate place onion, garlic and celery in pan. Stiring, sauté until onion is translucent, approximately 5 minutes.
- Add chicken and sausage. Stirring occasionally, sauté another 5 minutes.
- Add all ingredients through Worcestershire sauce, cover, turn heat to low and simmer for 30 minutes.
- While sauce is simmering, place rice and water into MP5 and set control on RIC1.
- When sauce has simmered 30 minutes add shrimp and cook an additional 5-7 minutes. When shrimp is pink remove from heat.
- When rice has cooked, place in bowl so people can serve themselves, or plate individually in the kitchen.
- Place Jambalaya in large bowl so people can serve themselves, or plate individually in the kitchen. Serve hot.
- Combine all ingredients. Place ingredients in small bottle or jar and store in dry place.
- If you're in a hurry, you can forego the sauté process and put all ingredients through the Worchester sauce in roaster and cook on low heat for 45 minutes.
- Quinoa can be substituted for rice.
- Shrimp can be purchased peeled and deveined.