Place a large, deep skillet over medium high heat. Add oil and butter to pan. Cube chicken and place in pan. Brown 3 mins., add sausage, cook 2 mins. more. Add onion, celery, pepper, bay and cayenne.
Sautee vegetables 5 mins., sprinkle flour over pan and cook 1-2 mins. more. Stir in broth, tomatoes, cumin, chili, poultry seasoning and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 mins. until pink and firm. Remove pot from heat. Ladle jambalaya into shallow bowls and place scoop of rice on top. Sprinkle with salt, pepper, chopped scallions and thyme leaves.
Originally Submitted
5/16/2013
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