Serves 4 - 6
Jambalaya-ish:

1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
2 links andouille sausage. If you prefer, use turkey or chicken andouille.
3 boneless, skinless chicken thighs (you can sub in abaout 2 cups leftover, cooked chicken diced up)
1 - 2 tablespoons olive oil
1 nice large onion, diced
2 stalks celery, diced
2 fat garlic cloves, minced
1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
2 tablespoons Cajun spice mix (see below)
2 teaspoons flour
2.5 cups low or no sodium added chicken stock
1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
1 cup medium grain brown rice or mekong flower rice (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)
3 - 4 scallions, sliced

Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time):

1.5 tablespoons paprika
1.5 tablespoons onion powder
1.5 tablespoons garlic powder
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon tried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon dry mustard