Everything Jambalaya Or "Jambalika"! - cooking recipe

Ingredients

2 cups enriched white rice
1 tablespoon extra virgin olive oil, once around the pan
1 tablespoon butter
1 lb boneless skinless white chicken meat or 1 lb dark chicken meat
3/4 lb andouille sausage, casing removed and diced
1 medium onion, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
1 fresh bay leaves or 1 dried bay leaf
2 tablespoons cayenne pepper sauce
2 -3 tablespoons all-purpose flour
1 (14 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken stock or (14 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon dark chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 lb medium shrimp, raw,deveined and peeled (ask for easy peel at fish counter)
coarse salt
black pepper
chopped scallion, for garnish
fresh thyme, chopped for garnish

Preparation

Cook rice to package directions.
Place a large, deep skillet over medium high heat.
Add oil and butter to the pan.
Cube chicken and place in hot oil and butter.
Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more.
Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire.
Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm.
Remove the pot from the heat and place on a trivet.
Ladle jambalaya into shallow bowls.
Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya.
Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.