Kickin' Jambalaya

This is a recipe I've been adjusting for about a year and a half. It rose out of a desire to cook spicy foods and take my time doing it. I'm quite confident when making this recipe and enjoy sharing it with others (it makes a lot of food) as an introduction to the kind of foods I make. I apologize in advance for linking to Wikipedia for some of these definitions, it just seemed easier (the historian in me protests, but the lazy slob in me wins).

1 lb spicy sausage (andouille is perfect but hard to find sometimes, I usually go with a 'hot italian brat' or the good old Bob Evans 'spicy italian sausage' in a tube)
1 lb chicken, cubed
1 lb shrimp peeled and de-veined
"cajun seasoning" (2 tsp Cayenne, 1 tsp Black Pepper, 1 tsp White Pepper, 1 tsp Oregano, 1 tsp Thyme)
2 cup rice
8 oz can tomato paste
8 oz can chicken stock
14 oz can diced tomatoes (I like the getting the kind with the jalapenos inside for this, but do as you will)
Trinity
-1/2 cup celery, chopped
-1 red or yellow bell pepper, chopped
-1 yellow onion, chopped
2 Tbsp garlic
1 Tbsp chili flakes or red pepper flakes

Start by browning your sausage in a 10 inch skillet (med high heat). Let the grease collect in the pan and when you're satisfied that the sausage is mostly done, transfer it to a 12 inch 'meat' skillet on low heat (you're going to keep the sausage and chicken warm here while you saute the trinity).

After you've transferred your sausage, add the chicken to the greasy pan. Salt to taste, and add your chili flakes. When the chicken is white and cooked through transfer to the large skillet holding the sausage. Now you're ready for the veggies.

Still using our first skillet, we're going to add the garlic and maybe some olive oil if there isn't enough grease left over from our first two steps. When the garlic is looking a little brown it's time to add the onions, bell pepper, and celery. Wait until the onions are clear and the celery is soft before adding the tomato paste. Now you're going to let it brown in the skillet for awhile, and you should get out a large sauce pot (at least 4 quarts, 6 might be better).

Heat the tomatoes and chicken stock in the sauce pot with the rice until it boils. Now...you ready? Add everything to the sauce pot: meat, veggies, spices, and shrimp. Cover that sucker up and let it simmer on a low heat for about 20 minutes (or until the rice is done). If you're worried about over cooking the shrimp you can wait until the rice is 1/2 way done to add them, but I've never had a problem with it.

When this comes off the stove it's going to be hot and practically overflowing out of your sauce pot (that's why 6 quart may be better than 4). I've served this with beer but I prefer a Pinot Grigio or Chardonnay. Hope you enjoy.