Roast 2 peppers over an open flame. Throw them in a bowl and cover with plastic wrap after the exterior is charred nicely. After 10 minutes, run under water to remove the skins.
Chop the onion, garlic, and jalapeno. Cut up 4 boneless chicken thighs, and the sausage. Devain and remove the shells of the shrimp. Set both aside.
First brown the chicken in a little oil. Remove, and do the same with the sausage. Next, add the vegetables to deglaze (if it needs help, add a little beer or wine or water). When the veggies sweat, add 1 and 1/2 cups of long grain rice. Stir until the rice is coated in fat. Add 1 tbsp of tomato paste, the canned tomatoes, and the broth. Return the chicken and sausage to the pan, as well as the spices and some Worcestershire sauce.
Let the mixture come to a boil and reduce to a low simmer. Cover, and let it sit for 12 to 15 minutes. Don't stir or remove the lid! Just leave it be.
After 12 to 15 minutes, turn off the heat and let it sit for 5 minutes. Again; Keep the lid on! Add the Shrimp, stir into the jambalaya, and cover again, off the heat, for another 5 minutes.
Top with chopped Parsley and Hot sauce!
4 Boneless Chicken Thighs
1/2 lb Shrimp (raw)
2 Cloves of Garlic
1 Jalapeno Pepper
14 oz Chicken Stock
14 oz can of diced tomatoes
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 tsp Paprika (sweet)
1 1/2 tbsp Thyme
2 tsp Salt
big pinch of Cayenne