Everything Jambalaya

Ingredients

• 0.8 pound andouille diced
• 1 tablespoon butter 
• 14 ounce canned tomatoes diced canned
• 2 ribs celery chopped
• 1 pound meat chicken dark boneless skinless white
• 14 ounce paper container chicken stock canned
• 1 teaspoon chili powder dark ()
• 4 servings coarse salt and pepper black
• 1 teaspoon cumin ()
• 2 tablespoons flour all-purpose (a handful)
• 1  bay leaf fresh
• 4 servings thyme leaves fresh chopped for garnish
• 1  bell pepper green chopped
• 1 drops several hot sauce 
• 1 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 1 teaspoon poultry seasoning ()
• 1 pound shrimp raw deveined peeled for easy peel at fish counter (ask )
• 2 cups enriched rice white
• 4 servings scallions chopped for garnish
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• ladle
• pot
• ice cream scoop

Directions

1. Cook rice to package directions.
2. Place a large, deep skillet over medium high heat.
3. 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.
4. Add onion, celery, pepper, bay, and cayenne.
5. 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.
6. Simmer shrimp 5 minutes until pink and firm.
7. 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 on to the center of the bowlfuls of jambalaya.
8. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.