Jambalaya

I haven't made this for a while - so hopefully I don't forget anything!

Ingredients
1 (5 -pound) chicken trimmed of fat and cut into pieces
2 tablespoons olive oil
1 pound andouille sausage sliced (Kroeger Meats at Findlay has a mild andouille that is out of this world)
2 cups chopped yellow onions
1 green pepper chopped
1 red pepper chopped
4 stalks celery chopped
1/2 teaspoon (+) cayenne pepper
2 tablespoons cajun seasoning
1 can chopped tomatoes
2-3 dashes of tabasco/hot pepper sauce
1 tablespoon minced garlic
3-4 bay leaves
1 teaspoon thyme
2 quarters chicken broth
3 cups white rice
1 pound small shrimp - peeled and deveined (you could use the frozen kind that is already peeled)
handful of chopped flat-leaf parsley

Directions

• season chicken pieces with salt and pepper
• heat olive oil in a large stock pot
• add the chicken and sear each side for about 3 minutes
• remove from pot and drain
• add sausage to the oil in the pot and cook until browned
• add onion, peppers, celery, 1 tsp salt, 1 tsp black pepper, 1.2 tsp cayenne, 1 tablespoon of cajun seasoning - stir often until vegetables are soft
• add tomatoes, tabasco, garlic and bay leaves until tomatoes give off juice
• add thyme, chicken stock and chicken pieces - bring to a boil
• Reduce heat, cover and simmer for 50 minutes
• remove chicken from pot and let cool, cut chicken remove skin from bone and shred (discard skin and bones)
• add rice to the pot and bring back to boil, reduce heat and cover until rice is tender
• return shredded chicken to pot
• season shrimp with remaining tablespoon of cajun seasoning and add to the pot with the chopped parsley
• return pot to a simmer and cover until shrimp is cooked
• Taste and adjust salt, pepper and cayenne to taste