Cook rice 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 on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Although I was "not an easy child", my Cajun daddy says there are many reasons he loves me. I think this recipe may be at the top of a very short list!
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|Serving Size: 1 Serving (623g)|
|Recipe Makes: 4|
|Calories from Fat: 567 (45%)|
|Amt Per Serving||% DV|
|Total Fat 63g||84 %|
|Saturated Fat 18.8g||94 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 326.5mg||100 %|
|Sodium 975.5mg||34 %|
|Potassium 1091.3mg||29 %|
|Total Carbohydrate 105.1g||31 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 99.2g|
|Protein 65.4g||93 %|
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Calories per serving: 1268
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