i am looking for the ultimate jambalaya recipe?

Question

fish or meat or both together

Answer 1

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Answer 2

1 whole chicken, cut in rough pieces
2 carrots
2 stalks of celery with leaves
2 cloves of garlic, crushed
1 bay leaf
1 sprig fresh rosemary, or tsp. dried leaves, crushed
salt/pepper
Cayenne pepper

¼ pound of bacon, diced.
1 super large yellow onion, diced
1 large container of oysters, with liquid (8-10 oz. total)
½ pound smoked sausage of your choice (andouille if you can get it), sliced (Brown it if you want.)

1 ½ cups long grain rice.

Season chicken with salt & pepper; Place with vegetables in large pot; cover with COLD water. Add garlic and herbs in cheesecloth bag; bring to boil. Simmer 1 hour, or until chicken is falling off bones. Remove chicken; discard vegetables and herb bag. Strain broth. Boil down to approx. 4 cups. Remove meat from bones when cool enough to handle. Meanwhile, brown bacon til crisp, in deep cast iron pot. Drain most of the fat, leaving a little. Add onion; cook until soft. Add rice and stir well. Toast lightly. Sprinkle with cayenne pepper to taste. Add Chicken broth slowly, stirring as you go. Let rice absorb liquid before adding more. When you have about half the liquid left, add it all, and bring back to simmer. Cook carefully until rice is almost done and liquid nearly gone. Then add oysters and liquid, and stir in sausage. Cook until all liquid is absorbed. Taste and adjust seasoning. Refrigerate til tomorrow and re-heat. (Flavors have a chance to blend.)