Fat Tuesday Jambalaya

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1 lb. chicken breasts, cut into rough 1/2 pieces

1/2 lb. andouille sausage cut into thin slices or removed from casing and crumbled

1/2 lb. shrimp, peeled and deveined

1 tablespoon canola oil

3 tablespoons butter

1 large onion, chopped

2 green onions, chopped

1 large red bell pepper, chopped

1 small green bell pepper, chopped

4 ribs celery, chopped

1 tablespoon Creole seasoning , divided

2 14-1/2 oz cans chicken broth (or 2 cups of homemade stock)

1 cup of water

2 teaspoons fish sauce (optional)

2 cups rice

2 bay leaves

8 oz. smoked sausage (fully cooked) sliced into 1/4″ half moons

1/2 teaspoon thyme or one large sprig fresh thyme, leaves removed, stem discarded

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