Chicken, Shrimp & Sausage Jambalaya


3 T butter
1 large chicken breast, cubed
6 oz andouille sausage (less if you don’t like it spicy), cut into ¼-inch slices
1 lb large shrimp, peeled, deveined, and cut in half
2 T. paprika
1 T. ground cumin
½ t. cayenne pepper
14 oz diced tomatoes
2 stalks celery, thinly sliced
4 green onions, thinly sliced
1 green pepper, diced
1 t. salt
1 bay leaf
1 C. uncooked rice of your choice
3 C. chicken stock

Melt butter in large stockpot over medium heat; add chicken and sausage, cook 5-6 minutes until they start to brown. Stir in paprika, cumin, and cayenne; cook one minute.

Stir in tomatoes, celery, green onions, green pepper, salt, and bay leaf.
Add rice, stir in chicken stock and turn heat to low. Cover and cook until rice is just tender, about 45 minutes (less for quick-cooking rice)

Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper.