Jambalaya

1 tsp. salt
1/2 tsp. each Cayenne pepper, bl;ack pepper, thyme
2 chicken breasts, cubed
2 tsp. vegetable oil
1-1/2 cups each celery, chopped; onion, chopped; green pepper, chopped
2 cloves garlic
1/2 lb. Tasso, chopped
6 oz. Andouille, sliced
1 lb. stewed tomatoes
8 oz. tomato sauce
1 cup chicken broth
1/2 lb. Shrimp
1/2 cup green onion, chopped
5 cups cooked rice 

      Mix salt, cayenne, pepper, and thyme in a bowl; roll chicken in mixture to coat.  In Dutch oven, heat oil; sautè chicken.  When thoroughly cooked, add celery, onions, peppers and garlic.  Sautè until limp.  Add Tasso, andouille, tomatoes, tomato sauce, chicken broth; stir until mixture bubbles.  Reduce heat, simmer until tomatoes have cooked down.  Add shrimp, cook until opaque.  Add green onions and enough rice so mixture is neither soupy nor dry.