Cajun Jambalaya with Chicken, Andouille & Shrimp

Name: Cajun Jambalaya with Chicken, Andouille & Shrimp
Cuisine: American, Southern
Ingredients: 1 (3 1/2- to 4-pound) chicken, roasted (BUY A ROTISSERIE CHICKEN OR ROAST YOUR OWN); 6 cups chicken stock (BUY CHICKEN STOCK OR MAKE STOCK WITH THE CHICKEN BONES); 1 medium onion, diced small; 1 tablespoon canola oil; 1 pound smoked sausage, like andouille, medium diced or sliced; 2 tablespoons butter; 1 green bell pepper, cored, seeded and diced; 1 red bell pepper, cored, seeded and diced; 2 small jalapeno peppers, seeded and minced; 1 bunch scallions (white and light green parts), thinly sliced; 3 celery stalks, diced; 4 garlic cloves, minced; 1 tablespoon Donnie’s Spice Mix (see recipe below); 2 teaspoons salt; 5 bay leaves; 2 teaspoons dried oregano; 2 tablespoons tomato paste; 2 1/2 cups long-grain rice, rinsed; .5 lb shrimp or crawfish (your preference) - can increase to one pound; 2 tablespoons cayenne pepper; 2 tablespoons paprika; 1 tablespoon ground white pepper; 1 tablespoon ground black pepper; 4 tablespoons chili powder; 1 tablespoon garlic powder