Shrimp and Chicken Jambalaya

Ingredients

• 3 tablespoons oil
• 1.5 lbs. chicken breast, cubed
• 1-2 teaspoons salt, to taste
• ½-1 teaspoon fresh ground black pepper
• 1 lb. andouille sausage, ½”thick coins
• 2 cups minced yellow onion {2 med}
• 2 cups diced green bell pepper {2 med}
• 1.5 cups diced celery
• 2 tsp minced garlic
• 2 T sweet paprika
• ¼ tsp cayenne pepper
• ¼ tsp ground white pepper
• 2 c. chopped plum tomatoes, peel, seed, reserve juice (or 1 can diced tomatoes)
• 3 c. chicken broth (or 3 c. water mixed with 1.5 tsp. chicken soup base
• 1 whole bay leaf
• 1-2 tsp basil
• 1-2 tsp[ thyme
• 1 tsp hot sauce {Tabasco}
• 30 shrimp, 21-25 count, peel, de-vein {bigger work better}
• 4 cups cooked short-grain rice

Instructions

1. In a large Dutch oven or stock pot, heat oil over high-heat until it shimmers. Season chicken with salt and pepper and add to the pot. Cook until nicely browned, about 8 minutes. Remove to a warm plate.
2. Add sausage to the pot and cook until evenly browned, about 6 minutes. Remove to the warm plate.
3. Add onion, bell pepper, celery, garlic, paprika, cayenne and white pepper to pot and cook over med-low heat, stirring until vegetables start to soften and release their juices, about 10 minutes.
4. Add tomatoes with their juices and simmer briefly. Add chicken broth and bay leaf. Cover and simmer 15 minutes.
5. Return chicken and sausage to the pot along with any accumulated juices. Add basil, thyme and Tabasco and return to a simmer over low-heat until flavorful, about 10 minutes.
6. Add shrimp and simmer until cooked through, about 5 minutes.
7. Add cooked rice, mix well and serve.

Notes