KLEMENT'S STYLE JAMBALAYA - Klement's

Ingredients

• 2 (14 oz) Klement’s Andouille Sausages, coin cut
• 1 (28 oz) can of peeled whole tomatoes, packed in juice
• About 3 cups of chicken stock (plus more as needed)
• 3 boneless, skinless chicken thighs
• 1 to 2 Tbsp of vegetable oil
• 1 medium yellow onion, diced
• 2 large bell peppers (green, yellow or red) stemmed, seeded and diced
• 4-6 celery ribs, diced
• 1 ½ Tbsp of minced garlic
• 1 Tbsp of tomato paste
• 2 tsp of oregano and minced thyme
• 1 Tbsp of Cajun or Creole seasoning
• 1/2 tsp of garlic powder, onion powder and paprika and salt and pepper to taste
• 3 splashes of Worcestershire sauce
• 2 bay leaves
• 2 cups of long-grain rice (rinsed until water runs clear)
• 3/4 pound of peeled and deveined shrimp (optional)
• 6 green onions, thinly sliced (separate greens from whites and save both and set aside)
• 1 Tbsp of hot sauce if desired