Ginny'S Jambalaya - cooking recipe

Ingredients

1 lb medium shrimp, cooked, peeled, and reserve shells
1 lb skinless chicken breast, bone-in
4 cups water
1 medium onion, quartered
1 stalk celery, including top, quartered
2 garlic cloves, sliced
1 teaspoon salt
1 tablespoon olive oil
3/4 lb andouille sausage, partially frozen to make it easier to slice and sliced into 1/2 inch thick rounds
1 medium onion, roughly chopped
1 stalk celery, chopped
2 garlic cloves, minced (or more to taste)
1 medium red peppers (I'm partial to red) or 1 medium green bell pepper, seeded and chopped (I'm partial to red)
4 scallions, chopped
1 (15 ounce) can whole peeled tomatoes with juice, roughly chopped (I like big pieces, so I quarter them, You will need the juice, too.)
2 tablespoons Worcestershire sauce (Lea & Perrins is gf)
1 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper (just depends on how hot your ground pepper is and your preference for heat)
1/4 teaspoon dried thyme, crushed
2 cups uncooked white rice

Preparation

In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
Remove the chicken from the cooking liquid.
Drain and reserve the cooking liquid, discarding the solids.
(At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
Remove and discard the chicken bones.
Coarsely chop the breast meat and set it aside.
(I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
Add the sausage and cook over medium heat until lightly browned.
Add all the chopped veggies and the garlic and saute' until crisp tender.
Then add the Worcestershire, salt, cayenne, and thyme.
(If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
Bring to a simmer.
Stir in the rice and return to a simmer.
Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
(I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
Stir in the reserved shrimp and chicken.
Cover and let stand for 5 minutes.