I have a huge cravin’ for cajun.
Gimme some Jambalaya inspiration…puhlease 
ANdrew
I normally saute off my shrimp in a bit of oil, and then…
Wait,
You won’t be needing the oil soon.
Spend an hour contemplating various online recipes, then say screw it and use a box of Zatarain’s as a base for it all.
The good thing about jambalaya is you can put whatever you want in it. I like the one that is in the Better Homes and Gardens cookbook:
1 lb. Boneless chicken breast or chicken tenders
2/3 cup rice
1 can chicken broth
1 can diced tomatoes
½ cup chopped green peppers
½ cup chopped celery
¼ cup chopped onion
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper
1 tablespoon butter
Hot sauce (Frank’s or tabasco)
Blanche the chicken for 20 minutes by putting it in a pan of water and bringing it to a boil, then turn down to medium and cover. Melt butter in large pan on medium heat and add chopped veggies, stirring occasionally to lightly saute’. Add chicken broth, tomatoes, rice, spices and a few shots of the hot sauce and bring to a boil. Turn down to simmer for 25 minutes, stirring occasionally. Drain chicken and dice into cubes, add to everything else after the 25 minutes is up. Let simmer for another 15 minutes (stirring occasionally), add a bit more hot sauce just before serving. Whole thing should take about 45 minutes to make