Jambalaya

1 lb. boneless chicken, cubed;
AND/OR
1 lb. shrimp, boiled in Zatarain's shrimp boil spices and peeled;
OR
1 lb. leftover turkey, cubed;
OR
1 lb. of any kind of poultry or fish, cubed;
OR
Any combination of the above
1 lb. smoked sausage, andouille or chaurice, sliced on the bias;
OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced, to taste
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced;
OR
1 28-oz. can tomatoes
8 cups good chicken stock
Creole seasoning blend to taste, 2 - 3 tablespoons
OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1
teaspoon oregano, 1/2 teaspoon thyme
2 bay leaves
Salt to taste
4 cups "uncooked" long-grain Uncle Ben's converted white rice,

In a saute pan, brown the chicken, sprinkling with salt, black pepper and
red pepper. Tear or cut the meat into bite-size pieces. Brown the sliced
smoked sausage or andouille and pour off fat. In the pot, saute the
onions, garlic, peppers and celery in oil until onions begin to turn
transparent. In the same pot, while you're sauteing add the tomato paste
and let it brown a little. Keep stirring so it doesn't burn. Once the
vegetables are translucent and the tomato paste is a mahogany color,
deglaze the pan with 2 cups of stock, scraping the bottom of the pan to
mix up any browned bits, and stir until smooth, making sure the sauteed
vegetables, paste and stock are combined thoroughly. Will be fairly thick.

Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium
heat for about 10 minutes. Add the meat and/or seafood and cook another 10
minutes; Add the rest of the stock, check the seasonings, and stir in the
rice, combining thoroughly. Cook for about 20-25 minutes, or until the
rice has absorbed all the liquid and is cooked through. Turn the heat
down to low-medium and let the sauce thicken up, with the pot uncovered,
stirring frequently, for about 10 minutes. Stir thoroughly to combine all
ingredients. When the jambalaya has thickened up it's done.

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