Portland Jambalaya

Someday I’ll have to tell you the story about the time Mary got kicked out of New Orleans, but that’s another day. For now, enjoy the source of all the controversy – the best in your parish for sure.

• 4 oz diced chicken
• 12 medium shrimp
• 1 Tbsp Cajun seasoning
• 2 Tbsp olive oil
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• ¼ cup chopped celery
• 2 Tbsp minced garlic
• 1 can (14 ½ oz) diced tomatoes, drained
• 2 bay leaves
• 1 tsp Worcestershire sauce
• ½ cup Portland Bloody Mary Mix
• ¾ cup rice
• 2 ½ cups chicken stock
• 5 oz andouille sausage, sliced
• Salt and pepper to taste

In a bowl, combine the shrimp, chicken, and Cajun seasoning. In a big saucepan, heat the oil over high heat and cook the onion, pepper, and celery for about 3 minutes. Add the garlic, tomatoes, bay leaves, and Worcestershire sauce. Stir in the rice, and slowly add the chicken stock and Portland Bloody Mary Mix. Reduce heat to medium and give the rice a chance to cook, like maybe 15 minutes. Then add the chicken and shrimp mixture along with the sausage. Cook about 10 minutes more. Season to taste.

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