Louisiana Style Jambalaya

Directions

1Place chicken in a large bowl, season with 1/2 teaspoon of salt, paprika and pepper. Let stand 30 minutes while prepping other ingredients.

2Ina large, heavy saucepan or Dutch oven, heat 1 tablespoon of oil over medium heat. Add chicken; cook, undisturbed for 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl.

3Add remaining oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally. Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to preven spices from sticking. Add broth. Increase heat and scrape up any browned bits stuck to bottom of pan.

4Add chicken and juices, tomato puree and 1 teaspoon of salt to the vegetable mixture. Bring to a simmer. Cover, reduce heat to low and cook 15 minutes, stirring once or twice.

5Add sausage, shrimp and remaining 1/2 teaspoon of salt. Increase heat to medium-high. Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done and sausage is warmed through.

6Slowly stir in rice. Add a little more broth if it looks dry. It should be saucy, not soupy. Remove from heat, cover and let stand 10 minutes. Stir in parsley.