Jambalaya "Ala Vee"

2 chicken breasts, boneless and skinless
1 cup rice
1 large onion, coarsely chopped
2 cloves of garlic, minced
2 tsp salt
2 tsp paprika
1 tsp and 1/2 extra tsp black pepper
1 lb andouille sausage, cut into 1/2 pieces
1/2 lb chicken, cut up
1 cup chicken
1 cup chicken broth or 2-1/2 cups water
1 bay leaf
1 tbs butter or margarine
1 lb medium shrimp, peeled and deveined
1 green pepper, chopped
1-1/2 tsp lemon juice
1 tomato, chopped
2 green onions, cut into 1/2 inch pieces
2 tbs flour
2 tbs parsley, chopped

Cook onion and garlic in oil in large saucepan or Dutch oven 3 minutes or until tender. Add chicken; continue cooking 3 minutes. Sprinkle with 1 teaspoon of the salt, paprika, and black pepper; cook 1 minute.

Stir in sausage, chicken broth and and bay leaf. Cover and simmer while rice is cooking. Bring water to a boil in saucepan. Stir in rice, butter, and remaining 1 teaspoon salt. Cover tightly and simmer 20 minutes.

When rice has simmered 15 minutes, stir shrimp, green pepper and lemon juice into chicken mixture. Cover and continue to simmer until shrimp are pink, about 4 minutes.