In a large saucepan over high heat, saute peppers, onions, celery, garlic for 3 minutes.
Add tomatoes, tomato paste, seasonings, rice, bay leaves, hot water.
Reduce heat to medium and add andouille sausage and cook meat until it is done, about 15 minutes.
Add cooked rice.
When cooking per order, add 6 medium shrimp to skillet and simmer for 10 minutes.
Flour chicken breasts and saute in olive oil.
Plate jambalaya and add chicken breasts, cut into quarters.
Sprinkle with diced scallions and fresh parsley flakes.
