Jambalaya

Season the Tyson® Chicken Breasts (1 lb) with Salt (to taste) and Ground Black Pepper (to taste) , Garlic Powder (1 tsp) , Onion Powder (1 tsp) , and Cayenne Pepper (1 tsp) .

Heat the Canola Oil (1 Tbsp) in a large heavy duty pot, or dutch oven. Add the Andouille Sausages (1 lb) and sauté for 5-7 minutes, until browned. Remove the sausage and transfer to a plate. Set aside.

Once all the chicken is browned and removed from the pot, add the Butter (1 Tbsp) , Onion (1) , and Garlic (3 cloves) . Sauté for about 5-8 until the onion is translucent.

Add Celery (1 cup) , Green Bell Pepper (1) , and Red Bell Pepper (1) to the same pot and saute for 5-8 minutes longer.

Add the Roma Tomatoes (1 cup) , Jalapeño Pepper (1) , Dried Oregano (1/2 tsp) , Fresh Thyme (4 sprigs) , Bay Leaves (3) , and Tomato Paste (2 Tbsp) . Cook until all the vegetables and herbs are incorporated.

Add the Chicken Stock (6 cups) and bring to a rolling boil. Stir in the Long Grain White Rice (3 cups) and add the andouille sausage, chicken, Worcestershire Sauce (1 Tbsp) , Kosher Salt (1/2 Tbsp) , Ground Black Pepper (1 tsp) , and Hot Sauce (6 dashes) .

Add half of the Scallions (1/2 cup) , half of the Fresh Parsley (3/4 cup) , the Lemon (1) , and the Medium Shrimp (1 lb) , and stir well. Cover the pot, remove it from the heat, and allow the residual heat to cook the shrimp for 15 minutes.