Shrimp Chicken and Andouille Jambalaya

Ingredients

• 3 tablespoons canola oil
• 1 pound andouille sausage, diced
• 8 ounces bacon, diced
• 2 skinless, boneless chicken thighs, roughly cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 2 bell peppers, seeded and diced
• 3 cloves garlic, minced
• 2 cups Louisiana white rice or jasmine rice
• 2 sprigs fresh thyme
• 1 dried bay leaf
• 1 tablespoon Creole seasoning, such as Chef Creole Seasoning
• 1 tablespoon smoked paprika
• 1 teaspoon chile flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon celery salt
• 1 tablespoon dried shrimp, minced or ground into powder in a spice grinder, optional
• 1 cup canned crushed tomatoes
• 3 cups chicken stock
• About 4 dashes Louisiana hot sauce, more or less depending on your preference
• 1 1/2 pounds 16/20 shrimp, peeled and deveined
• 1/3 cup fresh dill, chopped
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh tarragon, chopped
• Juice of 1/2 lemon
• 1 bunch green onions, chopped

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