3 tbsp. vegetable oil
8 oz. andouille or Italian sausage
4 chicken thighs, skinned, boned, cut in narrow strips
2 c. onions, chopped
1 yellow bell pepper, chopped
8 scallions, chopped
4 tbsp. flat-leaf parsley, minced
1 tbsp. garlic, minced
2 bay leaves
16 oz. can whole tomatoes, undrained
1/4 tsp. each of dried thyme, ground cumin, allspice, red pepper
Pinch of ground cloves
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. long grain rice, raw
2 c. chicken broth
1 lb. small or medium shrimp, peeled and deveined

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Add sausage; sauté 5 minutes until brown. Remove to a large bowl. Add chicken in batches to oil and sauté 1 minute for each batch or until golden brown. Add to sausage. Add onions, bell pepper, 3/4 of the scallions, 2 tablespoon parsley, garlic, and bay leaves to pot. Add tomatoes and the juice along with the remaining seasonings. Cook, stirring 3 minutes, breaking up tomatoes with wooden spoon. Return sausage and chicken to pot. Stir in rice and broth. Bring to a boil; reduce heat. Cover and simmer without stirring for 30 minutes or until rice is tender and moist, not soupy. Remove from heat; stir in shrimp; cover and let stand 10 minutes. To serve, discard bay leaves. Ladle jambalaya into deep bowls and sprinkle with remaining scallions and parsley.