Maria's Sausage, Chicken and Shrimp Jambalaya | La Cucina Grandinetti

Ingredients

• 2 pounds Andouille sausage, diced
• 1/4 cup extra virgin olive oil
• 5 to 6 skinless, boneless chicken thighs, roughly cut into 1-inch cubes
• salt
• freshly ground pepper
• 2 to 3 large onions, diced
• 2 bell peppers, seeded and diced
• 1 jalapeno pepper, minced
• 5 stalks celery, diced
• 4 cloves garlic, minced
• 2 teaspoons cayenne pepper
• 1 tablespoon smoked paprika
• 1 dried bay leaf
• 1 teaspoon celery salt
• 1 teaspoon dried thyme
• 2 cups canned crushed tomatoes
• 2-1/2 cups chicken stock
• 1 (12 ounce) bottle of beer
• 3 cups converted Louisiana white rice
• 2 pounds shrimp, peeled and deveined
• 1 bunch green onions, chopped