Spicy Cajun Chicken and Sausage Jambalaya

• butter↗1⁄4 cup

  (1/2 stick)

• onion, coarsely chopped↗1
• green bell pepper, seeded and coarsely chopped1
• celery ribs, coarsely chopped↗3
• garlic cloves, minced↗5
• shrimp, peeled and deveined↗1 1⁄2 lbs
• boneless skinless chicken breasts, cut into 1 1/2-inch cubes↗1 1⁄2 lbs
• bay leaves↗3
• dried thyme↗1 teaspoon
• paprika↗1⁄2 teaspoon
• stewed tomatoes↗2

  (28 ounce) cans

• chicken broth↗1 cup
• Worcestershire sauce↗1⁄4 cup
• hot pepper sauce↗1 -3 teaspoon

  to taste

• spicy andouille sausage↗1⁄2 lb

  cut into 1/2-inch cubes

• lb smoked ham, cut into 1/2-inch cubes↗1⁄2
• lb crawfish, peeled (optional)↗1⁄2
• bunch scallion, coarsely chopped↗1
• pinches salt (or to taste)↗2
• cups uncooked long-grain white rice↗3

Step-by-step instructions

1. 1

   In a large pot melt butter over medium-high heat.

2. 2

   Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.

3. 3

   Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.

4. 4

   Stir in paprika until thoroughly mixed with other ingredients.

5. 5

   Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.

6. 6

   Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.

7. 7

   Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.

8. 8

   Serve with fresh crusty french bread.