Serves 8 as a main-dish meal

Ingredients

• 1 lb andouille sausage, sliced
• 2 lb boneless skinless chicken thighs, cut into small pieces
• 2 medium onions, chopped
• 1 large or 2 small green pepper, seeded and chopped
• 2 cloves garlic, pressed or chopped
• 1 large (28 oz) can diced tomatoes with juice
• 5 cups low-sodium chicken broth (add another cup more if you like your jambalaya soupy)
• 1 pound cooked shrimp
• 3 cups UNcooked long grain rice
• 1 cup shrimp stock or clam juice
• salt and pepper to taste

In a large pot (a Dutch oven is good) brown the andouille until cooked. Remove from pot and set aside. Drain all but a little fat.  (Leave maybe 1 tablespoon.)

Brown the chicken thighs in the reserved fat. Remove from pot and set aside with the andouille.  If there is more than tablespoon of fat, drain all but 1 tablespoon.

Put the onion and green pepper in the pot with a little salt. Sweat until onion is translucent. Add garlic and cook one minute more.

Add rice and stir until coated.

Add tomatoes and all liquid ingredients. Bring to a boil. Add the chicken.  Reduce heat to barely simmering and cover.  Simmer for 30-40 minutes.  Resist the urge to look in the first 30 minutes!  If it smells like it is burning, reduce heat a little more.

Check seasonings and adjust as needed. Add andouille and shrimp and set aside for a few minutes. Residual heat will warm the shrimp.

Serve in bowls with hot sauce if desired.