Jambalaya with Andouille Sausage Chicken and Shrimp

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 pound andouille sausage, cut into 1/2-inch slices
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 cup finely chopped celery (from 3 celery stalks)
• 3 garlic cloves, minced
• 1 tablespoon Creole seasoning (such as Tony Chachere's)
• 2 (14 1/2-ounce) cans diced tomatoes, drained
• 3 cups lower-sodium chicken broth (24 ounces)
• 2 cups uncooked parboiled rice
• 1 ½ teaspoons kosher salt
• 1 teaspoon finely chopped fresh thyme leaves
• ½ teaspoon freshly ground black pepper
• 2 fresh or dried bay leaves
• 1 pound extra-large (16/20 count) peeled, deveined raw shrimp, tail-on
• Thinly sliced scallions, to serve

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