Jambalaya With Shrimp Chicken Andouille And Ham

Ingredients

• 1/2 cup (120 ml) canola oil (I used 1/3 cup and it came out fine.)
• 1 pound (~1/2 k) andouille sausage, cut crosswise into 1/4-inch slices
• 3 medium to large yellow onions, chopped
• 2 stalks of celery, thinly sliced
• 1/2 cup (~55 g) chopped green bell peppers
• 1/2 cup (~55 g) chopped red bell peppers
• 2 teaspoons salt, divided
• 1 teaspoon Creole seasoning (Recipe follows or you can use a purchased blend.)
• 1 teaspoon cayenne, divided
• 1 tablespoon chopped garlic
• 1-1/2 pounds (680 g) boneless chicken meat, cut into 1-inch cubes (You can use white or dark meat or a mix of white and dark meat.)
• 1/2 pound (227 g) ham, cubed
• 3 bay leaves
• 3 cups medium-grain white rice (I use brown rice.)
• 6 cups (1.420 liters) water
• 1/2 pound (227 g) shelled shrimp, thawed if from frozen
• 5 green onions, chopped, green tops only
• 1/4 cup (10 g) chopped fresh parsley
• 2-1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

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