Big John'S Eastern Shore Jambalaya

1. 1

   Pat chicken dry then sprinkle on all sides with old bay and cayenne. In a large skillet heat oil over medium heat. Add chicken and cook on all sides until brown. Add the sausage and cook stirring occasionally, for about 3 minutes, or until it begins to brown. Remove the chicken and sausage mixture with a slotted spoon to a plate.

2. 2

   Add the onion, bell pepper, celery, and garlic to the skillet and cook stirring for about 4 minutes, or until vegetables begin to soften. Add the thyme and rice and cook, stirring for 1 minute, or until rice is coated with oil. Add the tomatoes with juice, breaking them up with side of spoon. Stir in the fish or clam stock, 1/2 cup water, and the bay leaf.

3. 3

   Return the chicken and sausage to the skillet. Bring the mixture to a simmer over med-high heat. Reduce the heat to low and cook, covered, for 15 minutes. Distribute the shrimp and crawfish over the top, pressing them lightly into the rice. Cook, covered, for 15 minutes more, or until the chicken and shrimp are cooked through and the rice is tender, add up to a 1/2 cup more if to thick. Remove from heat. Stir in green onions and season to taste with hot sauce.

* Per serving · 4 servings · Values may vary.