Dan's Jambalaya

• oil1⁄4 cup
• skinless chicken thighs↗8
• lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, I use Chorizo↗1 lb
• tony's creole seasoning1 tablespoon
• salt↗2 teaspoons
• large onions, chopped↗2
• large celery ribs, chopped↗2
• bell pepper, chopped↗1⁄2 cup
• garlic cloves, chopped↗3
• diced Rotel Tomatoes, with chili's such as Ro-Tel1 ounce
• tomato sauce↗1 ounce
• salt↗1 teaspoon
• fresh shrimp, cleaned and shells off↗1⁄2 lb
• parsley, chopped↗2 tablespoons
• green onion tops, chopped↗2 tablespoons
• cups rice, cooked in↗2
• cups chicken stock↗4

Step-by-step instructions

1. 1

   Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.

2. 2

   Heat oil in a lg., thick pot on med-high heat.

3. 3

   Add chicken thighs, brown on all sides and cook about 10-15 minutes.

4. 4

   Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.

5. 5

   Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.

6. 6

   Add onions, celery, bell pepper, and garlic, and saute until tender.

7. 7

   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.

8. 8

   Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.

9. 9

   Fold in cooked rice, and simmer about 10 minutes.