Creole Jambalaya with Chicken Shrimp and Andouille Sausage

Ingredients

• 1 tablespoon olive oil (or bacon grease, if you have it, will add a bit of welcome smokiness)
• 12 to 16 oz. Andouille sausage, thinly sliced
• 1 lb boneless skinless chicken thighs, cut into small bite sized cubes
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 to 3 ribs of celery, diced (about ½ cup)
• 4 garlic cloves, minced
• 1½ cups of corn kernels (fresh is best but frozen is fine)
• 2 cups long grain rice
• 2 tablespoons parsley, finely chopped
• 1 tablespoon thyme, minced
• 2½ teaspoons smoked paprika
• ¼ to 1 teaspoon ground cayenne pepper (to your taste)
• 2 teaspoons cumin
• 1 (15 oz) can, crushed tomatoes
• 3 cups chicken stock
• 1 lb. shrimp, cleaned peeled and deveined

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