Chicken & Seafood Jambalaya

• Seasoning mix
• 2 whole bay leaves
• 1 1/2 tsp salt
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp dried oregano
• 1 1/4 tsp white pepper
• 1 tsp black pepper
• 3/4 tsp thyme
• 2 1/2 olive oil
• 2/3 cup chopped tasso or smoked ham
• 1/2 cup chopped andouille or smoked pork sausage
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1/2 cup chicken, cut into bite size pieces
• 1 1/2 tsp minced garlic
• 4 medium sized tomatoes, peeled and chopped
• 3/4 cup canned tomato sauce
• 2 cups basic seafood stock (or chicken stock)
• 1/2 cup chopped green onions
• 2 cups uncooked rice
• 1 lb peeled medium shrimp (or 1/2 oysters)

1. Combine the seasoning mix ingredients in a small bowl and set aside. In a 4 quart saucepan, heat the olive oil over medium heat. Add the tasso and andouille and saute until crisp, stirring frequently. Add the onions, celery and bell pepper; saute until tender but still firm, about 5 minutes. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasonings and garlic; cook about 3 minutes. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes. Add the tomato sauce, cook 7 minutes stirring fairly often. Stir in stock and bring to boil. Stir in green onions and cook about 2 minutes. Add the rice, shrimp and oysters, stir well. Transfer to a greased 8" casserole. Cover snuggly and bake at 350 until the rice is tender but still a bit crunchy, about 20 to 30 minutes. Remove bay leaves and serve.

seasoning mix, bay leaves, salt, cayenne pepper, oregano, white pepper, black pepper, thyme, olive oil, tasso, chopped andouille, onions, celery, green bell pepper, chicken, garlic, tomatoes, tomato sauce, basic seafood stock, green onions, rice, shrimp

Taken from www.epicurious.com/recipes/member/views/chicken-seafood-jambalaya-51582001 (may not work)