Susan Spicer's Jambalaya

This recipe serves:  4 6 8

6 ounces Andouille or smoked sausage, cut into 1/2" pieces
1 teaspoon peanut oil
6 ounces boneless chicken breast or thigh, cut into 1/2" strips
1 small white onion, chopped
1 1/2 stalks celery, chopped
1 green or red pepper, chopped
2 teaspoons chopped garlic
1 1/3 cups raw rice
2/3 cups diced, fresh or canned tomatoes, drained
1 1/2 cups Basic Chicken Stock (see recipe), or low-sodium canned
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon salt
Tabasco or other hot sauce to taste
1 1/2 teaspoons Worcestershire sauce
6 ounces shrimp, peeled and deveined
3 scallions, chopped
1. In a deep skillet or sauté pan, brown the sausage pieces over medium-high heat for 1 to 2 minutes on each side. Remove them to a plate. Drain off the fat, add the peanut oil and return the pan to medium-high heat. Brown the chicken pieces for 2 to 3 minutes on each side, then remove them to the same plate.

2. Return the pan to medium heat. Cook the onion, celery and pepper for 5 minutes. Stir in the garlic, rice and tomatoes.

3. Add the sausage and chicken. Add the stock, the thyme, bay leaves, salt, hot sauce, Worcestershire sauce and shrimp. Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes. Add more stock if it gets too dry.

4. Adjust the salt, hot sauce and Worcestershire sauce to taste. Stir in half of the scallions. Remove to a warm platter and garnish with the remaining scallions.

Serving Size: 2 cups

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