N is for New Orleans-style jumbalaya

Okay, okay - the "N" moniker is a bit of a stretch. But honestly, there aren't that many foods starting with N. And regardless, this one turned out very well, thank you very much - the sort of smokey, down home cookin' that my mom's family used to make when we'd go and visit New Orleans. Wait - my mom's family are Jews from Bethesda. Ah well, I still thought it was good.

Ingredients

1/2 cup olive oil
1 package soyrizo
3 cups yellow onions, chopped
1 cup green and red bell peppers, chopped
1 tsp salt
1 tblsp chopped garlic
1 tblsp paprika
1 tsp cayene pepper
1 1/2 LBS boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain brown rice
4 cups chicken stock.
1/2 pound shelled shrimp
1 cup green onions, chopped
1/4 cup parsley chopped
1 28 oz. can of crushed, fire-roasted tomatoes

Preparation

Place oil in a large pot over medium heat, add soyrizo for 2 - 3 minutes. Add onions, bell peppers, spices (except bay leaves). Sautee for 15 minutes, adding garlic after 10 minutes. Dust chicken with a little extra paprika, salt, and cayenne and add to pot. Brown for 8-10 minutes minutes. Add rice cook for 2-3 minutes. Add stock and crushed tomatoes, bay leaves stir and cover. Cook over medium heat for 30-40 minutes or until the rice is tender and the liquid is absorbed. Add shrimp during the last 5 minutes and cook until just pink. Remove the bay leaves. Stir in green onions and parsley.