Spicy Jambalaya

Strain tomatoes and juice to medium bowl. Add stock to total 4 cups.

Preheat oven to 325. Season chicken with salt and pepper. In Dutch oven, heat oil until shimmering. Add chicken and cook, turning to brown both sides, about 6 minutes. Transfer to cutting board and let sit for 5 minutes, them cut into 1/2" chunks.

Add sausage to Ditch oven and cook until starting to darken, about 3 minutes: lower heat and add oil to prevent burning. Add veggies, stirring and scraping to prevent burning. Cook until veggies turn lightly golden, about 8 minutes.

Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, spices, and plenty of pepper. Add liquid mix, chicken, bay leaves, and salt.

Stir in rice and bring to a simmer. Cover with lid and transfer to oven. Bake until liquid is absorbed and rice is tender, about 40 minutes

Gently stir in shrimp and return to oven to cook for 5 minutes. Remove, cover, and let rest for 15 minutes.