Jambalaya

1 ½ lbs boneless chicken leg meat, cut in small pieces

½ tsp each: kosher salt, smoked paprika, oregano, and black pepper

pinch cayenne pepper

3 Andouille or other spicy sausages, sliced in thirds

1 small onion, finely diced

1 celery rib, finely diced

1 each red and green bell pepper, diced

1-2 jalapeno peppers

3 cloves garlic, finely chopped

1 cup rice

3 bay leaves

a few shakes of Worcestershire Sauce

3 cups chicken stock

1 cup diced canned tomatoes

1 lb 16/20 shrimp, peeled and deveined

salt and pepper, to taste

• Massage all spices into chicken meat; set aside

• In a large skillet with a lid, fry sausage in a little canola oil until ends are crisp and some of the fat has rendered off; remove

• Add onion, celery and peppers; sauté until soft but not browned

• Add jalapenos and garlic and sauté 1 minutes

• Add rice, bay leaves and Worcestershire

• Return sausage to pan along with chicken; add stock and tomatoes. Stir well, bring to a boil, cover and then turn down to a low simmer

• Simmer about 20 minutes; rice should be al dente and chicken cooked through

• Stir in shrimp, cover and turn off heat; shrimp will cook while rice is resting.  Taste for seasoning.