Jambalaya

1 dozen medium shrimp, peeled and deveined
4 ounces chicken, diced
5 ounces andouille sausage, sliced
1/2 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp oregano
1/2 tsp ground thyme
1/2 tsp onion powder
2 Tbs olive oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup celery
2 Tbs chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 tsp Worcestershire sauce
1/4 tsp Tobasco
3/4 cup instant rice
3 cups chicken broth

In a bowl, combine shrimp, chicken, sausae, paprika, salt, garlic powder, black pepper, cayenne,
oregano, thyme and onion powder.  Next, heat oil in large skillet over high heat, then add onion, green
pepper and celery and cook 3 minutes.  Add garlic, tomatoes, bay leaves, Worcestershire sauce and
Tabasco.  Stir in rice then add broth.  Reduce heat to medium and cook until rice absorbs liquid, about 5 - 10 minutes.  Next add all of the meat and cook until chicken and shrimp are fully cooked.