Brown Rice Jambalaya-Ish

By Food52
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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

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

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