Jambalaya - a hodgepodge

Ingredients:

• 500 g of boneless and skinless white and dark chicken meat
• 350 g smoked andouille sausages, cut into cubes
• 450 g raw peeled shrimp
• 1 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• 2 - 3 tbsp. wheat flour
• 400 g diced tomatoes in their own juice
• 400 g chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 teaspoon poultry seasoning
• 1 tsp Worcestershire sauce
• 2 cups white rice
• Chopped green onions and thyme, for garnish
• A few drops hot sauce or 2 pinches of cayenne pepper

Preparation:

1. Cook rice as directed on package.
   
   Heat a large, deep skillet over high heat. Add olive oil and butter. Brown the chicken for 3 minutes, then add the sausage and cook for another 2 minutes. Add the onion, celery, pepper, bay leaf, and cayenne pepper.
2. Sauté the vegetables for 5 minutes, sprinkle with flour, and cook for 1 or 2 minutes. Add the tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire sauce. Bring to a simmer and add the shrimp.
3. Cook the shrimp for 5 minutes, until pink and firm. Remove from heat. Transfer the jambalaya to shallow bowls. Using an ice cream scoop, place a scoop of rice in the center of the bowl on top of the jambalaya. Season the dishes with salt, pepper, chopped onion, and thyme leaves.