Jambalaya

Sprinkle chicken lightly with garlic salt and pepper, tossing to coat. Heat 2 tablespoons of olive oil in large skillet over medium high heat. Add sausage and chicken. Saute for 2-3 minutes, just until chicken and sausage have some color and beginning to brown. Use a slotted spoon to remove to a plate. (The chicken doesn't have to be cooked through)

To the skillet add 3 tablespoons oil. Add onion, bell peppers and celery. Saute for 5 minutes over medium-high heat, or just until softened and beginning to brown. Add garlic, rice, Cajun seasoning, salt, paprika, cayenne and bay leaves. Continue stirring until oil has coated all of the rice and garlic is fragrant (about 2-3 minutes).

Add 3 cups stock and tomatoes to skillet. Cover and simmer on medium low for 10 minutes. Uncover and return chicken and sausage to pan with reserved 1 cup chicken stock, mix well. Replace lid and continue to cook for another 10 minutes.

Uncover, add shrimp and thyme. Simmer covered for an additional 5-10 minutes or just until all liquid is absorbed. (You may add additional chicken stock, if needed at the end of cooking.)

Let stand for 5 minutes, then serve garnished with parsley and hot sauce.