Brown Rice Jambalaya-ish

Ingredients

• Jambalaya-ish
• 1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
  
• 2 links Zatarain's Andouille Smoked Sausage
  
• 3 boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up)
  
• 1 tablespoons olive oil, plus more if needed
  
• 1 nice large onion, diced
  
• 2 stalks celery, diced
  
• 2 fat garlic cloves, minced
  
• 1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
  
• 2 tablespoons Cajun spice mix (see below)
  
• 2 teaspoons flour
  
• 2 ¹/₂ cups low or no sodium added chicken stock
  
• 1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
  
• 1 cup medium grain brown rice or mekong flower rice, uncooked (I use Uncle Ben's in the orange bag for this. Lundberg's also has one.)
  
• 3 scallions, sliced
  

• Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)
• 1 ¹/₂ tablespoons paprika
  
• 1 ¹/₂ tablespoons onion powder
  
• 1 ¹/₂ tablespoons garlic powder
  
• 2 teaspoons kosher salt
  
• 1 teaspoon chili powder
  
• 1 teaspoon dried thyme
  
• 1 teaspoon dried oregano
  
• 1 teaspoon black pepper
  
• ¹/₄ teaspoon dry mustard