Jimmy Buffett’s Jammin’ Jambalaya

4 tablespoons Oil
1/2 cup Red Onion, diced
1/2 cup Red bell pepper, diced
1/2 cup Celery, diced
1/2 pound 41/50 sized shrimp
Jambalaya Base (see recipe) 1 batch
1/2 cup Chicken Stock
Cooked White Rice (heated) 16 ounces
2 teaspoons chive

Jambalaya Base
1 pound Andouille Sausage, ground
1/4 pound smoked sausage, sliced
4 tablespoons Oil
1 pound yellow onion, diced 1/4″
1/2 pound celery, diced 1⁄4”
1/2 pound green peppers, diced 1⁄4”
1 2/3 tablespoons garlic cloves, rough chopped
4 tablespoons ounces chicken base
8 tablespoons vegetable base
2 teaspoons thyme, dried
2 teaspoons oregano, dried
2 teaspoons Kosher salt
1/3 teaspoon white pepper
1 1⁄3 teaspoons crushed red pepper flakes
6 tablespoons flour
2 cups water
Diced Tomato (drained)
1 1⁄4 cup Rotel Tomatoes
1 ⁄3 cup Worcestershire Sauce
1 1⁄2 pounds raw chicken breast, diced 1″

Heat sauté pan then add blended oil and vegetables.
Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent).
Add chicken stock and sauté for an additional 30 seconds.
Add jambalaya base and bring to a simmer.
Add heated cooked rice and bring to an internal temperature of 
165° Fahrenheit.
Mound jambalaya in the center of your bowl.
Sprinkle with chives.

Jambalaya Base

Sauté smoked and Andouille sausage in olive oil until heated.
Remove sausages while leaving oil behind.
Add onions, celery, and green peppers to tilt skillet and sauté until tender.
Add garlic, chicken base, and vegetable base. Cook for 2 minutes.
Stir in all dry spices.
Add flour to thicken.
Whisk in water slowly, making a smooth mixture.
Add all remaining ingredients.
Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.

Source: Jimmy Buffett’s Jammin’ Jambalaya – Margaritaville Orlando Recipe – (4.1/5)