jambalaya

2  lb.		boneless skinless chicken thigh
16  ounces		smoked sausage, sliced
1  lb.		shrimp
1-1/2  cups		green bell peppers, diced
1  cup		onions, diced
5		cloves garlic,s minced
14-1/2  ounces		crushed tomato
1  tablespoon		chili powder
1/2  teaspoon		hot pepper sauce
1/2  teaspoon		ground cayenne pepper
1  teaspoon		Worcestershire sauce
5  teaspoons		bay leaves
33  grams		6 ouncecan tomato paste
1-1/2  cups		brown rice
3  cups		chicken broth

Tip: Click on the ingredient links to learn the nutritional information for all the jambalaya ingredients. The serving size for any ingredient in jambalaya may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Place chicken and sausage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until chicken is opaque and falls from the bone, 45 minutes. (I usually do this the night before and refrigerate to skim the fat.) Remove chicken and sausage, reserving broth. Shred chicken.
In a large pot over medium heat, cook bell pepper, onion and garlic until onion is translucent, adding reserved chicken broth if necessary. Stir in tomatoes, chili powder, pepper sauce, cayenne, Worcestershire and bay leaves; reduce heat and simmer 15 minutes.
Stir the shredded chicken, sausage and tomato paste into the spiced vegetables. Continue to simmer until flavor is as spicy as you like, adding reserved liquid as needed to thin.
Stir in 1 cup reserved liquid with the rice. Simmer 20 minutes, until rice is tender. Serve or continue to simmer, as desired.