Mom & Pop's Monster Jambalaya

3 T olive oil

2 onions

½ red bell pepper

1 green bell pepper

6 cloves garlic

1 28-oz can whole tomatoes (juices reserved), crushed by hand

½ c celery

1 lb shrimp

½ lb chicken thigh

½ lb andouille

2 ½ C rice

2 C chicken stock

1 T Worcestershire

½ t red pepper, black pepper, white pepper

3 T paprika

1 tsp dried thyme

1 bay leaf

¼ c parsley

Season chicken liberally with salt, pepper, garlic powder and onion powder and brown in olive oil over medium high heat with sausage too for about 7 minutes.  Remove chicken and sausage and set aside.

Add onions, celery, peppers and garlic and sauté 10 minutes.

Add back meats, stir in chicken stock, tomatoes and add seasoning.  Bring to boil.

Add rice and return to boil.  Cover and reduce heat to simmer.  Cook 10 minutes.  After 10 minutes, stir completely and replace cover.  Cook additional 15-20 minutes or until liquid is absorbed. 

Add shrimp and extra liquid (if needed) and cook 5 minutes.