Used jambalaya with shrimp and ham as starting point.
2 tbsp olive oil
2 stalks of celery, chopped
1.5 cups of chopped onions (2 small onions, probably 1 large one)
1 red pepper, chopped (but a green pepper would be more authentic)
3 cloves of garlic, minced
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp sweet Hungarian paprika
1/2 tsp sweet Spanish paprika
1/2 tsp ground black pepper
3/4 tsp cayenne pepper
2 bay leaves
1/2 tbsp tomato paste
2 cups of water
4 chicken thighs (with bones or boneless)
2 cups of diced canned tomatoes, with juice
1/2 cup of white wine
1 cup of diced kielbassa (about 3 ounces)
1 cup of rice (whatever type of white rice you like- I ended up using a combination of basmati, long grain white, and arborio to use up partial bags of rice)
12 oz of peeled shrimp
Brown chicken in 1 tbsp of olive oil over medium heat in a large stockpot or Dutch oven, then remove chicken from pot.
Add remaining olive oil, and heat over medium heat to the pot. Saute onions, celery, red pepper and garlic for 10 minutes, or until softened. Reduce heat to medium low, if browning too quickly. Add pepper, paprika, cayenne, thyme, oregano, bay leaves, tomato paste, tomatoes, water, wine, chicken, kielbassa, and rice to the stockpot, and bring to a slow boil over medium heat. Reduce heat to low, cover, and simmer for 15 minutes (although the cooking time depends on type of rice you’re using). Stir rice mixture, then add shrimp to the pot, and simmer for 5 minutes, or until shrimp are cooked to taste.