Jambalaya Recipe

• olive oil
• 1 1/2 lbs andouille sausage, cut on an angle into 1/2" thick pieces
• 8 chicken thighs
• salt
• pepper
• 2 T butter
• 1 large onion, diced
• 2 red bell peppers, diced
• 3 large celery stalks, diced
• 1-28 oz. can diced tomatoes, drained
• 2 jalapenos, diced
• 1 T minced garlic
• 2 T tomato paste
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne
• 1 c dry white wine (I used Pinot Grigio)
• 5 c chicken stock
• 3 c white rice, long grain
• 3 bay leaves
• 1 lb shrimp (I used 20-25 ct, pre-cooked and just added them last, but if you use raw make sure to add them in about 20 minutes before you're ready to serve)
• 1/2 c parsley, minced
• 1/2 c green onions, minced
• 1/4 c lemon juice

Directions