Jambalaya
Serves 6
1-‐pound Andouille Sausage (diced)
1 tablespoon olive oil
4 boneless chicken thighs cut into 1 inch cubes
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
1 medium onion diced
1 red bell pepper diced
2 stalks celery diced
2 cloves of garlic minced
2 cups long grain rice
1/2 teaspoon dried thyme
2 cups long grain rice
1 teaspoon Cajun seasonings
1 tablespoon hot pepper sauce
1 ½ cups chicken stock
½ cup crushed tomatoes
1-‐pound jumbo shrimp peeled and deveined
4 green onions chopped
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