Shrimp and Sausage Jambalaya

Modified from a recipe of Ina Garten

Ingredients:

• 1 T olive oil
• 1 pound sausage (kielbasa or andouille, sliced)
• 1 pound chicken (1/2 - 1 inch cubes)
• 1 T butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green pepper, diced
• 1 red pepper, diced
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 small can tomato paste
• 6 cups of chicken stock
• 2 1/2 cups long grain rice
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 6 to 8 dashes Tabasco sauce
• 1/2 cup thinly sliced green onions
• 3/4 cup chopped fresh parsley
• juice of 1 lemon
• 1 pound medium shrimp, cut into bite size pieces

Directions:

1. Heat olive oil in a large Dutch oven over medium heat, add the sausage and saute for about 8 minutes until brown.
2. Remove the sausage to a bowl and add the chicken to the same pot. Cook the chicken for about 8 minutes until cooked through
3. Remove the chicken to the bowl with the sausage.
4. Add butter to the pot and saute the onion, celery, and peppers until the onion is translucent.
5. Add the diced tomatoes with juice, garlic, cayenne pepper, oregano, thyme, and tomato paste. Cook until herbs and vegetables are blended well.
6. Add the stock and bring to rolling boil.
7. Stir in the rice, sausage, chicken, bay leaves, salt, pepper, and hot sauce.
8. Return to boil, reduce the heat to low, cover, and simmer for 20 minutes
9. Add 1/4 cup green onions, 1/4 cup parsley, lemon juice, and shrimp and stir well.
10. Cover the pot, remove from the heat and allow the jamabalaya to steam for about 15 minutes before serving.
11. Garnish with green onions and parsley