18 ozbox jambalaya Rice Mix i.e. Zatarain's or Tony Chachere
114.5 ozcan fire roasted tomatoes
3Tbspchopped cilantro or Italian parsley
In a large 12-inch skillet or similar, cook the onion, peppers and celery in a few drizzles of olive oil over medium-high heat. Cook until translucent and beginning to brown, around 3-5 minutes.
Add cubed chicken and sausage. Continue to cook just until chicken begins to brown, but not cooked through around 2 minutes.
To the chicken add minced garlic, creole seasoning, Worcestershire sauce, hot sauce, rice, tomatoes and chicken broth. Mix well.
Cover and simmer on low for 25 minutes or until all of the liquid is absorbed. If adding shrimp, add during the last 5 minutes of cooking. (12 medium-large shrimp)
Remove from heat and let stand for 5-10 minutes, covered. Mix in parsley just before serving
Serve topped with green onion and hot sauce on the side.
I recommend that you let rice dishes sit covered for a few minutes before serving. This allows the rice to steam and absorb any residual liquid. If you're not sure about adding extra hot sauce, you can wait and serve it on the side.