Chicken And Shrimp Jambalaya

• 3 Tbsp. vegetable oil
• 8 oz. andouille or Italian sausage
• 4 chicken thighs, skinned, boned, cut in narrow strips
• 2 c. onions, chopped
• 1 yellow bell pepper, chopped
• 8 scallions, chopped
• 4 Tbsp. flat-leaf parsley, minced
• 1 Tbsp. garlic, minced
• 2 bay leaves
• 16 oz. can whole tomatoes, undrained
• 1/4 tsp. each of dried thyme, ground cumin, allspice, red pepper
• Pinch of ground cloves
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 c. long grain rice, raw
• 2 c. chicken broth
• 1 lb. small or medium shrimp, peeled and deveined

1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
2. Add sausage; saute 5 minutes until brown.
3. Remove to a large bowl.
4. Add chicken in batches to oil and saute 1 minute for each batch or until golden brown.
5. Add to sausage.tdd onions, bell pepper, 3/4 of the scallions, 2 tablespoon parsley, garlic, and bay leaves to pot.
6. Add tomatoes and the juice along with the remaining seasonings.
7. Cook, stirring 3 minutes, breaking up tomatoes with wooden spoon. Return sausage and chicken to pot. Stir in rice and broth.
8. Bring to a boil; reduce heat.
9. Cover and simmer without stirring for 30 minutes or until rice is tender and moist, not soupy.
10. Remove from heat; stir in shrimp; cover and let stand 10 minutes.

vegetable oil, andouille, chicken, onions, yellow bell pepper, scallions, flatleaf parsley, garlic, bay leaves, tomatoes, thyme, ground cloves, salt, ground black pepper, long grain rice, chicken broth, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=130007 (may not work)