Name: Chicken and Shrimp Jambalaya
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 to 6
Ingredients: 2 tbsp butter; 1 onions (chopped); 1 bell pepper (chopped (I used red)); 2 stalks celery (diced); 6 boneless skinless chicken thighs (cut in small pieces (chicken breast works as well)); 5 cloves garlic (minced); 1/2 tbsp dried oregano; 2 large dried bay leaves; pepper to taste; hot sauce to taste (I used 2 tbsp of Frank's hot sauce, but it depends on how spicy you want it); 2 cups basil marinara sauce (or canned tomatoes including the juice); 2 cups chicken stock (or water); 1 cups long grain white rice (I used jasmine); 1 lb peeled (deveined large shrimp); 1 tsp cajun spice; 1 tbsp olive oil; green onions for garnish