Chicken & Seafood Jambalaya

1 ½ lbs Chicken breast, cubed

8 oz Smoked sausage / chorizo, sliced

1 lbs Seafood (diced): prawns, squid, scallops

10 oz Spanish onions, chopped

4 oz Red / green peppers, chopped

1 tbsp Garlic cloves, minced

2 cups Long grain rice

16 oz Spicy tomato sauce

8 oz Whole peeled tomatoes, chopped

½ cup Scallions, chopped

2 tbsp Unsalted butter

½ tbsp Cayenne pepper

½ tsp Black pepper

2 tsp Cajun seasoning

Salt to taste

Chicken stock

Cut chicken into cubes and season with salt, cayenne, Cajun and black pepper.

Brown chicken in large pan with melted butter (don’t cook all the way through as you will finish it later), add seafood and when cooked remove both from pan and reserve.

Sauté chopped onions, garlic and peppers in the same pan for about 5 minutes.

Add tomato sauce and tomatoes. Simmer on low heat for 5 minutes.

Add chicken back to the pan with sausage and cook until chicken is tender.

Cook until chicken is tender.

Add raw rice and minced scallions.

Stir ingredients constantly.

Cover with chicken stock 1 inch over top of ingredients, bring to a boil.

Simmer at low heat for 20-30 minutes until rice is cooked.

Add seafood back to the pan to warm and serve