For the Creole seasoning: Place the cayenne pepper, black pepper, white pepper, oregano and thyme in a spice jar and shake well.

For the jambalaya: Heat olive oil in either a large Dutch oven or a large pot over medium-high heat for 30 seconds. Add the chicken and sausage and sauté for 6 to 8 minutes, stirring occasionally until brown. Add onion, bell pepper, garlic and celery. Cook until lightly brown.

Add Creole seasoning, tomato paste, tomatoes and chicken broth and bring to a boil. Add bay leaves, stir in rice and season with salt. Reduce to a simmer, then cover. Cook until liquid is almost evaporated, about 25 minutes. Then add shrimp and catfish.

Before serving, remove the bay leaves and stir in the chopped herbs.

Prep Time: 10 minutes
Inactive Prep Time: 0 minutes
Cook Time: 30 minutes

This recipe may appear slightly modified from what you've seen on television.