Ingredients
1/4 cup vegetable oil
1 chicken breast
1 pound smoked kielbasa, sliced 1/4 inch thick
6 or 7 green onions, chopped
1 large green bell pepper, chopped
4 celery ribs, chopped
3 cloves garlic, chopped
3 cups chicken broth
1 can 14.5 oz crushed tomatoes
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
Salt and pepper
1 pound raw small to large shrimp, peeled
Freshly ground black pepper

Instructions
In a large heavy saucepan, cook the chicken in vegetable oil until starting to brown. Add the sausage and heat until browned. Remove meats and set aside. Add the white and pale green parts of the green onion to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the rice, tomatoes, broth, thyme, sausage and chicken. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender. Serve with the reserved chopped green onion and Tabasco.