Everything Jambalaya

Everything Jambalaya

1 cup enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless chicken (white or dark)
1/2 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
2 tablespoons (several drops) cayenne pepper sauce
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1 (14-ounce) can or paper container chicken stock or broth
1 teaspoon cumin
1 rounded teaspoon dark chili powder
1 teaspoon Old Bay or poultry seasoning
1 teaspoon Worcestershire sauce
3/4 pound medium shrimp, raw, deveined and peeled (ask for easy peel at
fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions.
Place a large, deep skillet over medium high heat.
Add oil and butter to the pan.
Cube chicken and place in hot oil and butter.
Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
Add onion, celery, pepper, bay and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and
cook 1 or 2 minutes more.
Stir in tomatoes and broth and season with cumin, chili,
poultry seasoning, and Worcestershire.
Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm.
Remove the pot from the heat and place on a trivet.
Ladle jambalaya into shallow bowls.
Using an ice cream scoop, place a scoop of rice in the center of
the bowl's full of jambalaya.
Sprinkle dishes with salt, pepper, chopped scallions, and
thyme leaves.

Serves 4