Jambalaya

3 chicken breasts diced

4 Andouille sausages coin sliced

Shrimp (optional)

1 medium onion chopped

2 ribs celery chopped

1 green pepper chopped

1 red pepper chopped

2 cloves garlic minced

2 bay leaves

¼ cup flour

1 14oz can diced tomatoes

1 8oz can tomato sauce

3 cups chicken stock

1 tsp cumin

½ tsp cayenne

½ tsp coriander

½ tsp poultry seasoning

4 tsp chili powder

2 tsp Worcestershire sauce
1 or 2 cups Kale - chopped

Tabasco or hot sauce (optional)

 Combine everything except the meats in a stock pot or dutch oven. bring to a simmer and let it go while you fry the meats.

Brown Andouille sausage on both sides and add to pot.

Fry chicken in oil of choice until cooked through then add to the pot.

Cook shrimp if you are using it and add it to the pot. 

Once the meat is in the pot, let it simmer and start your rice.  By the time the rice is done the Jambalya should be done too. Add kale in the last 5 minutes to let it wilt, but not over cook

Serve on cooked rice