2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
2 tablespoons cayenne pepper sauce
2 to 3 tablespoons all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can chicken broth
1 tsp cumin
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
1 tsp poultry seasoning
1 tsp Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled
Salt and black pepper

Cook rice per package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Sauté vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes, Hot BBQ sauce and broth and season with cumin, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Place a scoop of rice in the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy