Jambalaya

Ingredients

• 2 cups (330 g) uncooked brown rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon unsalted butter
• 1 pound (454 g) boneless, skinless white meat chicken
• 12 ounces (340 g) andouille sausage, casing removed and diced
• 1 medium onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 green bell pepper, chopped (about 1 cup)
• 1 bay leaf, fresh or dried
• 2 tablespoons cayenne pepper sauce
• 2 to 3 tablespoons all-purpose flour (I use Wondra or other type of fine flour.)
• 2 (14-ounce/397 g) cans diced tomatoes in juice
• 1(14-ounce/397 g) can chicken stock or broth
• 1 teaspoon cumin
• 1 rounded teaspoon dark chili powder
• 1 teaspoon poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled
• kosher salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish

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