Rachael Ray's Everything Jambalaya

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel
at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish

Cook rice to package directions. Place a large, deep skillet over medium
high heat. Add oil and butter to the pan. Cube chicken and place in hot oil
and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more.
Add onion, celery, pepper, bay, and cayenne. Sauté vegetables 5 minutes,
sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes
and broth and season with cumin, chili, poultry seasoning, and
Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5
minutes until pink and firm. Remove the pot from the heat and place on a
trivet. Ladle jambalaya into shallow bowls. Using an
ice cream scoop, place a scoop of rice on to the center of the bowlfuls of
jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme
leaves.