Ingredients:

1 cups Urban Accents Raj Baby Basmati Rice
1 Tbsp extra-virgin olive oil
1 Tbsp butter
1 lb boneless, skinless white or dark meat chicken, cubed
3/4 lb andouille sausage, diced
1 medium onion, chopped
1 green pepper, chopped
2-3 Tbsp flour
1 14.5-oz can diced tomatoes with juice
1 14-oz can chicken stock
3 tsp Urban Accents Cajun Street
1 tsp Worcestershire sauce
1 lb medium shrimp, raw, deveined and peeled

Directions:

Rinse rice well.   In large saucepan bring 1-3/4 cups water to a boil; add 1 cup rice and return to boil for 2 minutes, then cover and simmer for 20 min.  Remove from heat and let stand for 5 minutes, then fluff with fork. 

While rice is cooking, heat large, deep skillet over medium-high heat; add oil and butter.  Add chicken and saute for 3 minutes; add sausage and cook 2 more minutes. Add onions, celery and green pepper; saute 5 minutes. Sprinkle flour over the mixture and cook 1 or 2 minutes more. Stir in tomatoes, broth, Worcestershire and Cajun Street.  Bring mixture to a boil and add shrimp. Simmer 5 minutes or until shrimp is pink and firm. Remove the pot from the heat. Ladle jambalaya into bowls and place a scoop of rice onto the center.