Jambalaya

Ingredients
1 large (preferably thick) pot
1/4 cup vegetable oil
4 links andouille sausage (or plain chicken/turkey smoked sausage) cut into small pieces
3-4 lbs boneless, skinless chicken breasts with any remaining fat trimmed, cut into 1-inch cubes
1 tsp cayenne pepper
4 tbsp Emeril's Original Essence( if you cannot find this, instead use 3/4 tbsp garlic powder, 3/4 tbsp paprika, 1/2 tbsp salt, 1/2 tbsp onion powder, 1/2 tbsp black pepper, 1/2 tbsp Italian seasoning, and 1/2 tbsp thyme)
1 can 28-oz whole, peeled tomatoes
3 cups chopped onions
1 cup chopped green peppers
2 tbsp minced garlic
6 cups chicken stock
1 tbsp worchester sauce
3 bay leaves
2 lbs raw, peeled shrimp (using thawed frozen shrimp is fine too)
1.5 cups brown rice (or some other whole grain)

Directions
1. Heat oil in the pan over medium heat. Cook the sausage 5 minutes and remove from pan.
2. Season the chicken with 2 tbsp Emeril's Essence and add it to the pan. Cook for 5 minutes and remove from the pan.
3. Add the onions, bell peppers, and remaining Emeril's Essence to the pan and cook for 8 minutes.
4. Add the garlic to the pan and cook for another few minutes until the vegetables are softened.
5. Place chicken, sausage, chicken stock, and bay leaves into the pan. Cover and reduce heat to medium-low. Let simmer for 2 hours then remove the bay leaves.
6. In a separate pot, cook the brown rice almost according to its directions. The only difference is that instead of water, you will use liquid from the jambalaya pot. Also, make sure to leave out any butter. Once the rice is al dente, pour the entire mixture (rice and liquid) back into the jambalaya pot.
7. At this point, there should be enough liquid left in the jambalaya pot to boil the shrimp. If not, add some water. Increase the temperature to medium-high. When it almost reaches boiling, add the shrimp and cook for approximately 10 minutes (you will want to test the shrimp throughout to make sure it isn't over or undercooked).
8. Turn the stove off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Jambalaya" and the date on it. After it cools a bit, toss it in the freezer.