Jambalaya - cooking recipe

Ingredients

6 Tbsp. vegetable oil
1 lb. smoked or Cajun sausage, cut into 1/2-inch slices
3 1/2 lb. boneless chicken breast or thighs, cut into 2 to 3-inch pieces
1 tsp. cayenne pepper
3 large celery stalks, thinly sliced
2 large onions, coarsely chopped
2 large green bell peppers, diced
6 garlic cloves, minced
1 Tbsp. dried thyme, crumbled
3 c. long-grain rice
3 (16 oz.) cans Italian plum tomatoes
2 (3 1/2 c.) cans chicken stock or canned broth
2 c. bottled clam juice
1 lb. medium shrimp, peeled and deveined
Tabasco sauce
salt
1 bunch green onions, thinly sliced

Preparation

Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add sausage and saute until brown, about 8 minutes. Transfer sausage to bowl, using a slotted spoon.
Reserve sausage drippings.
Sprinkle both sides of chicken pieces with cayenne pepper. Add to skillet with sausage drippings.
Saute until brown and cooked through, turning occasionally, about 5 minutes. Transfer chicken to bowl with sausage.