Sometimes, a warm bowl of Cajun jambalaya is just what you need to warm your soul.

Colder months can bring on cravings for hearty foods to ward off the chill. A warm bowl of jambalaya might be just right for warming both body and soul.

Cajun food was never on my radar pre-Randy. It's not a cuisine our Lebanese household ate, and there really aren't very many restaurants to get Cajun cuisine in my neighborhood in Kansas.

Randy used to make his sons, Zach and Josh, Cajun foods on Sundays when they were growing up. It's a family favorite that has become one of mine, too — not just because Randy makes it and gives me the night off but because of the warm, deep, complex flavors of dishes like jambalaya.

Plus for some reason, Cajun food just feels festive. I've never been to New Orleans, but I've heard stories from many people who have about the wild times of drinking, live music and incredible cuisine.

If Cajun is your jam, grab a cast-iron skillet or Dutch oven and whip up a batch of this. I have a feeling jambalaya might just earn a spot in your winter meal rotation.

¾ pound chicken, cut to small pieces¾ pound andouille sausage, cut into ½ inch pieces2 tablespoons Cajun seasoning4 tablespoons olive oil4 tablespoons chopped garlic½ cup chopped onion½ cup chopped bell peppers½ cup chopped celery2 bay leaves1 tablespoon Worcestershire sauce1 tablespoon hot sauce4 cups chicken stock1½ cups rice¾ pound shrimp (40-50 count is a good size)Mix chicken and sausage in a bowl with the Cajun seasoning, making certain that the spice is mixed evenly.In a large skillet, heat the oil and cook the chicken and sausage until lightly browned. Add garlic to the skillet to soften. Add the Cajun holy trinity — onion, bell pepper and celery — and cook until soft.Add bay leaves, Worcestershire, hot sauce and chicken stock and then bring to a boil. Add rice and reduce heat, cooking covered about 20 minutes, or until rice is tender.Add the shrimp into the pot the last 10 minutes. Season to taste with salt and pepper.