Jambalaya

Ingredients

• 3  bay leaves 
• 0.5 teaspoon pepper black
• 28 ounce canned tomatoes diced canned
• 0.3 teaspoon cayenne pepper 
• 2  celery stalks chopped
• 2 cups chicken broth 
• 2 tablespoons thyme leaves fresh
• 3 cloves garlic chopped
• 1 tablespoon juice of lemon 
• 0.5 cup parsley coarsely chopped
• 1 large bell pepper diced red
• 1.5 cups rice 
• 0.5 teaspoon salt 
• 4  scallions sliced
• 1 pound shrimp deveined peeled
• 1.5 pounds chicken thighs boneless skinless cut into bite-size chunks
• 0.8 pound sausage smoked such as andouille, sliced into rounds

Equipment

• dutch oven

Directions

1. Saut the sausage in a Dutch oven over medium-high heat until lightly browned.
2. Remove and set aside.
3. Add the red pepper to the Dutch oven; saut 2 minutes.
4. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring.
5. Add the chicken, combining well. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes.
6. Serve warm.