Jambalaya, Spicy Soup and Fruit Crumble

Creole Seasoning

• 2 ½ tbsp paprika
• 2 tbsp fine sea salt
• 2 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme

Jambalaya, Spicy Soup and Fruit Crumble

• 4 oz all-purpose flour
• 4 oz unsalted butter, chilled (cut into ½ in. pieces)
• 3 oz old fashioned rolled oats
• 3 oz brown sugar
• 1 oz unsweetened shredded coconut
• 16 oz medium shrimp (raw), peeled and deveined
• 8 oz boneless, skinless chicken, diced into ½ in. pieces
• ½ oz olive oil
• 5 oz andouille sausage, diced into ¼ in. cubes (approx. 2 sausages)
• 14 oz fresh peaches, pitted and quartered (approx. 5 small peaches)
• 14 oz Granny Smith apples, cored, peeled and cut into eighths (approx. 4 medium apples)
• 5 oz yellow onion, quartered (approx. 1 large onion)
• 1 oz garlic cloves
• 3 ½ oz carrot, cut into 1 in. pieces (approx. 1 large carrot)
• 3 ½ oz celery, cut into 1 in. pieces (approx. 2 stalks)
• 3 ½ oz red bell pepper, cut into 1 in. strips (approx. ½ large pepper)
• 3 ½ oz green bell pepper, cut into 1 in. strips (approx. ½ large pepper)
• 3 dried bay leaves
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce
• 12 oz chicken stock
  of 1 tsp chicken stock paste, mixed with 12 oz water
• ½ tsp fine sea salt, to taste
• ¼ tsp freshly ground black pepper, to taste
• 7 oz white basmati rice
• 8 oz fresh tomatoes, diced into ½ in. pieces (approx. 2 medium tomatoes)