Jambalaya (Creole Style)
1 lb Andouille Sausage, sliced
1 lb medium shrimp: raw, peeled, and deveined
2 cups chopped cooked chicken (grocery store rotisserie is fine, or thighs cooked in oil, salt and pepper)
2 Tbsp vegetable oil
1 cup celery, chopped
1 cup sweet onion, chopped
1 cup red bell pepper, chopped
4 garlic cloves, minced
2 tsp Creole Seasoning
1 tsp Thyme
1 tsp Oregano
3 whole Bay Leaves
2 14-oz cans diced tomatoes
3 cups chicken broth
2 cups long grain white rice
1/2 cup or so chopped flat-leaf parsley
1/4 tsp-1 tsp cayenne pepper (might only be needed if your Andouille is too mild)
salt and pepper to taste
Heat oil in a large dutch oven equipped with a tight-fitting lid. Add garlic and spices and toast about a minute until fragrant. Add Andouille sausage and brown for about 5 minutes, stirring often. Remove sausage with a slotted spoon and set aside. Add celery, onion, and bell pepper to the hot, spiced drippings from the sausage. Cook, stirring often, until the onions begin to sweat (about 5 minutes.) Scrape the bottom of the pot to incorporate all the flavor from browning the sausage into the dish.
Return the sausage to the pot, add the chicken, and then add tomatoes, broth, and rice. Stir thoroughly and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until the rice is tender. Stir occasionally. This should take about 20 minutes.
When rice is tender and most of liquid is absorbed, take a moment to taste the dish. Adjust salt to taste. (So far the dish has no added salt. If your Andouille and chicken are salty, it may not need any.) Also assess the heat of the dish. If the spice heat from the Andouille and Creole Seasoning is too mild, add 1/4 tsp - 1 tsp cayenne pepper to liven it up!
Add shrimp, cover, and cook another 5 minutes on low--until the shrimp have just turned pink. Add parsley, and serve immediately!