Ingredients

3 tbsp (45 mL) vegetable oil 4 boneless, skinless chicken thighs, cut into 1 inch (2.5 cm) pieces 8 oz (250 g) cooked chorizo sausage, cut into inch (1 cm) pieces 1 large onion, finely chopped 2 stalks celery, finely chopped 1 small sweet red pepper, seeded and finely chopped 4 cloves garlic, minced 2 tsp (10 mL) chopped fresh thyme leaves tsp (2 mL) salt tsp (1 mL) cayenne pepper tsp (1 mL) freshly ground black pepper 6 whole cloves2 bay leaves 2 cups (500 mL) long-grain rice 1 can (796 mL) diced tomatoes 2 cups (500 mL) low-sodium chicken broth cup (50 mL) tomato paste 1 lb (500 g) large (31 to 40 count) shrimp, peeled and deveined 1/4 cup (50 mL) each finely chopped green onions and parsley Hot pepper sauce (optional)

Description

The Name For This Traditional Louisiana Dish Derives From Jambon, The French Word For Ham, And Alaya Which Means Rice In An African Dialect. For A Milder Dish, Choose Sweet Chorizo Or, To Bump Up The Spice, Use Hot Sausage And Increase The Cayenne To ? Ts

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