Lisas Jambalaya

Ingredients

• 12 large shrimp, peeled, deveined, & cut in half
• 4 about 3-4 boneless, skinless chicken thighs, cut in 1
• 1 Tbsp creole/cajun seasoning (lisa uses tony chachere's, emeril's bayou blast is good too)
• 2 Tbsp olive oil
• 1/4 c onion, chopped
• 1/4 c green bell pepper, chopped
• 1/4 c celery, chopped
• 1-14.5 oz can(s) diced tomatoes (or 1/2 cup chopped tomoatoes)
• 3 bay leaves
• 1 tsp worcestershire sauce (or more to taste)
• 1 tsp hot sauce (or more to taste)
• 3/4 c cup rice
• 3 c chicken stock
• 5 oz andouille sausage, sliced (lisa uses keilbasa, she feels the andouille makes it too spicy)
• · salt and pepper to taste

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