Jambalaya EntréeSeafood “ Everyone loves this dish, and Merlot is my favorite wine, so this is a natural pairing… “ – Katie Wetzel Murphy AVV Owner and Ambassador One lb. medium shrimp, peeled, deveined and chopped 8 ounces chicken, diced (this can be leftover precooked chicken) 2 tablespoons Creole seasoning* 2 tablespoons olive oil ½ cup chopped onion 1 green bell pepper, chopped ½ cup chopped celery 4 cloves garlic, chopped ½ cup chopped celery 4 cloves garlic, chopped 1 ½ cups chopped tomatoes, including juice 3 bay leaves 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 1 ½ cups rice 4 cups chicken stock 2 cups water 12 ounces Andouille sausage, sliced salt and pepper to taste *Creole seasoning is available in the spice section of your grocery store In a bowl, combine chicken, shrimp and Creole seasoning and stir well. In a large soup pot, heat oil over medium heat, add onion, pepper and celery and cook until wilted, about 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce. Stir in rice, add broth and water. Reduce heat to medium and cook until rice absorbs liquid and is barely tender, stirring occasionally, about 15 – 20 minutes. Add shrimp, chicken and sausage. Cook until shrimp is pink and meat is done, about 10 minutes. Season to taste. I have cut down the hot sauce, add it to your individual taste. Serve with a bottle of our 2013 Estate Merlot.