Cookin' up Creole jambalaya

If any city in the United States is defined by its food, New Orleans unabashedly admits a profound attachment to its culinary tradition. Cajun and Creole flavors represent life and culture that embraces the Mardi Gras celebration with cooking that's bold, spicy and authentically New Orleans.

In honor of Fat Tuesday, we dish up this jambalaya recipe from Lakerz Sportz Bar & Grill in Oconomowoc. So, celebrate the Mardi Gras tradition in Milwaukee with authentic southern home cooking.

Lakerz jambalaya

Ingredients:

• 1 tablespoon butter
• 1 pound boneless chicken, cubed
• 1 pound andouille sausage, cubed
• 1 pound  (250-350 count) shrimp
• 1 large onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 2 small cans tomato paste
• 28-ounce can of tomatoes
• 8 cups chicken stock
• 2 teaspoons cayenne pepper
• 1 teaspoon oregano
• ½ teaspoon thyme
• 2 teaspoons red and black pepper, mixed
• 2 bay leaves
• Salt to taste
• 4 cups long grain rice

Directions:

Melt butter to coat bottom of a large soup pot. Sauté chicken, shrimp and sausage until fully cooked. Add onion, pepper and garlic and sauté until tender. Add tomato paste and tomatoes and cook for an additional 10 minutes. Pour in chicken stock and add cayenne pepper, oregano, thyme, red and black pepper mix, salt to taste and bay leaves. Stir in rice and cook 20 to 25 minutes until rice has absorbed all liquid.