Chicken And Shrimp Jambalaya - cooking recipe

Ingredients

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

Preparation

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