HOT and SPICY JAMBALAYA

Hot and Spicy Jambalaya

1⁄4 cup butter (1/2 stick)
1 onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
3 celery ribs, coarsely chopped
5 garlic cloves, minced
1 1⁄2 lbs shrimp, peeled and deveined
1 1⁄2 lbs boneless skinless chicken breast, cut into 1 1/2-inch cubes
3 bay leaves
1 teaspoon dried thyme
1⁄2 teaspoon paprika
2 (28 ounce) cans stewed tomatoes

1 cup chicken broth
1⁄4 cup Worcestershire sauce
1-3 teaspoons hot pepper sauce, to taste
1⁄2 lb precooked spicy andouille sausage, cut into 1/2-inch cubes
1⁄2 lb smoked ham, cut into 1/2-inch cubes

1⁄2 lb. Crawfish, peeled (optional)
1 bunch scallion, coarsely chopped
2 pinches salt (or to taste)
3 cups uncooked long-grain white rice

In a large pot melt butter over medium-high heat.  Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.

Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.

Stir in paprika until thoroughly mixed with other ingredients.  Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.

Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.

Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.

Serve with fresh crusty french bread.