Fall weather is in the air and nothing goes better with fall weather than jambalaya. This recipe was inspired by one of my hero's Emeril Lagasse because he is the master of cajun, and of course I tweaked it. Also I made cornbread muffins (Marie Callenders) the perfect accompaniment to this dish, recipe follows:

Ingredients :

(Photo By Stacy Lee)

1 pound large shrimp, peeled, deveined
8  ounces chicken, diced (I used boneless thighs)

8 ounces of you favorite spicy sausage (like Riders)
1 tablespoon Creole seasoning (I used Big Lots $1 seasoning)
2 tablespoons olive oil
1 chopped onion
1 chopped green bell pepper
3 stalks chopped celery
2 tablespoons chopped garlic
28 oz can diced tomatoes (I used Chili Flavored)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (Use your Favorite)
1 1/2 cup rice
4 cups chicken stock
Salt and pepperHeat oil in large pot and add chicken and sausage add 1/2 the cajun seasoning brown for about 5 minutes  remove with slotted spoon and reserve meat in a bowl. Next add all the vegetables saute till soft, add garlic saute for 30 seconds. Next add can of tomatoes, bay leaves, worcestershire, hot sauce, rice and chicken stock, add more cajun seasoning, bring to a boil then reduce heat and simmer. After 15 minutes add chicken and sausage back to pot with all its juice simmer 15 more minutes then add shrimp and cook for 10 more minutes. Rice should be tender.