Shrimp, Chicken And Andouille Jambalaya

• 1 t. salt
• 1/2 t. cayenne
• 1/2 t. ground pepper
• 1 1/2 t. fresh thyme
• 2 fresh half chicken breast, skinned and cubed
• 2 T. olive oil
• 1 1/2 cups each of chopped onion, green pepper and celery
• 2 cloves garlic, minced
• 4 oz of mildly smoked ham, chopped
• 6 oz of Andouille sausage, sliced
• 1 lb of canned tomatoes, chopped
• 8 oz of tomato sauce
• 1 cup of seafood stock
• 1/2 lb of medium shelled deveined shrimp
• 1/2 cup of chopped green onions
• 5 cups of cooked rice

1. -in a small bowl mix first 4 ingredients, toss with cubed chicken till coated (all the spice comes from this first step)
2. -in a large skillet, heat the oil and saute the chicken, stir frequently until browned. Stir in the celery, green pepper, onion and garlic and saute until vegetable are limp. About 6 or 7 minutes.
3. -Add the ham, sausage, tomatoes, tomato sauce and stock. Stir and cook till boiling.
4. Reduce and simmer until slightly reduced. Add the shrimp and cook for about 2 or 3 minutes. Taste and add what you think it needs. It should be mildly spicy already.
5. -Serve over rice in bowls. Top with green onions.

salt, cayenne, ground pepper, thyme, fresh half chicken breast, olive oil, onion, garlic, ham, sausage, tomatoes, tomato sauce, stock, shrimp, green onions, rice

Taken from www.epicurious.com/recipes/member/views/shrimp-chicken-and-andouille-jambalaya-1226372 (may not work)