JAMBALAYA

INGREDIENTS
1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
Creole seasoning
2 chicken breasts, shredded and seasoned with Creole seasoning
1 pound andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
½ teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 can diced tomatoes, drained
4 cups chicken broth
2 cups instant rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

DIRECTIONS
1. In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
2. Add sausage and cook until browned.
3. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
4. Add tomatoes, broth, and chicken to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
5. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
6. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
7. Remove from heat and let sit 10 minutes before serving.