Everything Jambalaya

1 cup enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless chicken (white or dark)
1/2 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 (several drops) cayenne pepper sauce
2 to 3 tablespoons (a handful) all-purpose flour
1 (14 ounce) can diced tomatoes in juice
1 (14 ounce) can or paper container chicken stock or broth
1 teaspoon cumin
1 rounded teaspoon dark chili powder
1 teaspoon Old Bay or poultry seasoning
1 teaspoon Worcestershire sauce
3/4 pound medium shrimp, raw, deveined and peeled
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice according to 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.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, 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. Using an ice cream scoop, place a scoop of rice in the center of the bowls full of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions and thyme leaves.

Serves 4.