Authentic Jambalaya

3 tablespoons olive oil

l lb boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

¾ lb andouille sausage, sliced into rounds

1 yellow onion, chopped

1 large green bell pepper, cored, seeded and chopped

3 celery ribs, chopped

1 jalapeno, corred, seeded, and chopped

6 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon red wine vinegar

1 tablespoon hot sauce (i.e., Louisiana, Tobacco, Crystals)

2 teaspoons fresh thyme, chopped (or 1 teaspoon, dried)

½ teaspoon ground cayenne pepper

½ teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon chili powder

1 28 oz. can of whole tomatoes, crushed with your hands, liquid reserved

2 cups chicken stock

2 bay leaves

2 cups long-grain rice

1 lb large shrimp, peeled and deveined

Directions at howtofeedaloon.com

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