Virginia Willis' Seafood and Chicken Jambalaya | Louisiana Kitchen & Culture

Name: Virginia Willis' Seafood and Chicken Jambalaya | Louisiana Kitchen & Culture
Cuisine: American, Southern
Ingredients: 1 tablespoon canola oil; 4 skinless, bone-in chicken thighs (about 1½ pounds); coarse kosher salt and freshly ground black pepper; 6 ounces andouille sausage, sliced; 1 tablespoon Cajun or Creole seasoning; 1 medium sweet onion, chopped; 1 celery rib, chopped; ½ red bell pepper, seeded and chopped; 1 garlic clove, very finely chopped; 1½ cups raw long-grain rice; 1 (8-ounce) can tomato sauce; 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water; 1 bay leaf, preferably fresh; 1 pound large (21/25 count) shrimp, peeled and deveined; 1 of 49