2 tablespoons butter
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into pieces
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
3 carrots, peeled and chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2-ounces Andouille sausage, chopped
1 jalapeno, finely minced, seeds removed
2 8-ounce cans diced tomatoes
2 cups rice
2 bay leaves
1 teaspoon thyme
2 tablespoons parsley, chopped
1 teaspoon oregano
hot sauce, to taste
Salt and pepper, to taste
3 8-ounce cans chicken broth or water
3/4 pounds shrimp, peeled and deveined
In a large stockpot or Dutch Oven, melt butter with olive oil. Add chicken and sauté for 7 minutes, browning chicken on all sides. Remove chicken and drain on paper towels. In same Dutch Oven, add onion, garlic, carrots, bell pepper and celery. Sauté 3 minutes. Add Andouille sausage and cook 3 minutes. Add jalapeno and tomatoes. Cook 3 minutes. Add rice and stir thoroughly. Add bay leaves, thyme, parsley and oregano. Cover and simmer on low heat for 15 minutes. Add shrimp. Stir. Cover and simmer 10 minutes until shrimp are cooked thoroughly. Serve.
