My Jambalaya

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 Polish sausages, halved lengthwise and cut into 1/4-inch thick pieces
• 1 large onion, diced
• 6 cloves garlic, finely chopped
• 3 green bell peppers, seeded and diced
• 2 zucchini, chopped, or to taste
• 1 (14 ounce) can crushed tomatoes
• 1 cup chicken broth
• 1/2 cup rice
• 1 teaspoon Worcestershire sauce, or to taste
• 1 bay leaf
• 1 pound chopped cooked chicken breast
• 1 pound peeled cooked shrimp

Directions

Heat olive oil and butter together in a large saucepan over medium heat; cook and stir sausage and onion until onion starts to brown, about 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.

Mix green bell peppers, zucchini, tomatoes, chicken broth, rice, Worcestershire sauce, and bay leaf into onion-sausage mixture; bring to a boil. Reduce heat and simmer until rice is tender and mixture is thickened, about 15 minutes.

Stir chicken and shrimp into tomato-sausage mixture; simmer until chicken and shrimp are heated through, 1 to 2 minutes.