Jambalaya

(Loosely adapted from Gumbo Shop: Traditional and Contemporary Creole Cuisine, by Richard Stewart)

3/4 lb chicken meat (white and dark), cooked and cut into bite sized pieces
cooking oil
1/2 pound andouille sausage, sliced
1 1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tsp. minced garlic
1 14.5 oz can petite diced tomatoes
1/2 tsp. white pepper
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. salt
1 cup long grain rice
2 cups chicken stock
1/2 lb peeled shrimp

In a large skillet, sauté andouille in a dollop of oil until lightly browned. Remove with a slotted spoon and set aside with the chicken. Add onion, celery and bell pepper to the pan and sauté until tender. Add the tomatoes, garlic, salt and pepper and cook for about 5-10 minutes, stirring and scraping the bottom of the pot. Stir in the rice and mix well. Stir in chicken stock, sausage, chicken and raw peeled shrimp, reduce to a simmer. Cook uncovered, stirring occasionally, until the rice and shrimp are done, about 20 minutes.

Note: I covered pan