440 Main's Jambalaya

I have the Paula Deen version of Jambalaya posted, but this one, I have had the pleasure of eating at 440 Main, a very ritzy restaurant where I went to college. It's fancy and a bit on the expensive side, but well worth the money. When I took my gourmet cooking class, the teacher called the restaurant and got the recipe for us to make in class. I was SO happy! This recipe is quick cooking; the prep takes a bit, though.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 8  ounces chicken breasts, diced 1/2-inch
• 1  lb shrimp (med. sized, peeled and cleaned)
• 2  tablespoons  vegetable oil
• 1  small  red pepper, diced 1/2-inch
• 1  small green pepper, diced 1/2-inch
• 1  stalk celery, diced 1/2-inch
• 1  small onion, diced 1/2-inch
• 8  ounces andouille sausages, diced 1/2-inch
• 6  ounces ham, diced 1/2-inch
• 16  ounces  fresh  chicken stock (or canned)
• 12  ounces tomato sauce
• 1  teaspoon salt
• 1⁄2 teaspoon  shrimp boil seasoning (or blackening spice)
• 3  cups cooked long-grain rice
• 1  tablespoon  chopped parsley

Directions

1. Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
2. Add the peppers, celery, and onion and cook 2 minutes more.
3. Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
4. Cook for 18-20 minutes at a light simmer.
5. Add in the rice and mix well.
6. Serve in 4 large bowls.
7. Garnish with chopped parsley.