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Dice up chicken sausage, shrimp, onion, green pepper, and celery. Mince the garlic very finely so no big chunks show. (Dice about 1cmX1cm ) (Mince is very finely diced)
Melt butter in large saute pan (our black pots)
Add onions, green peppers and celery to melted butter until onions are clear then add the garlic and continue cooking for about 2-3 minutes. Don't let the garlic burn!!!!
To the veggie mixture add tomato paste and cook to a slightly brown color, stirring constantly.
Stir in bay leaves, creole seasoning and worcestershire sauce.
Chop up tomatoes and add to the mixture, add chicken, sausage and chicken broth then let simmer so 1 hour. Add shrimp in the lat 15 minutes of cooking
In a separate pot make rice about 20 minutes prior to the other mixture being done.
Add rice, shrimp to the jambalaya remove bay leaves before serving