Dan'S Jambalaya - cooking recipe

Ingredients

1/4 cup oil
8 skinless chicken thighs
1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo
1 tablespoon tony's creole seasoning
2 teaspoons salt
2 large onions, chopped
2 large celery ribs, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 lb fresh shrimp, cleaned and shells off
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped
2 cups rice, cooked in
4 cups chicken stock

Preparation

Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
Heat oil in a lg., thick pot on med-high heat.
Add chicken thighs, brown on all sides and cook about 10-15 minutes.
Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
Add onions, celery, bell pepper, and garlic, and saute until tender.
Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
Fold in cooked rice, and simmer about 10 minutes.