Birthday request

This does not look amazing but it sure tastes good! I always double the recipe, yet there are very few leftovers.

This is not the recipe you want to make on a tight budget, however. With 3 types of protein, it can really add up.

Jambalaya
makes 2-4 servings, depending on who is eating

1 teaspoon vegetable oil
1 large sized boneless, skinless chicken breast, cut into bite size pieces, coated in 1 heaping teaspoon of a good chili powder blend
1 large link of chirizo sausage, sliced
1 large red onion, diced
1 stalk of celery, diced
1/2 a red bell pepper, diced
1/2 a yellow bell pepper, diced
3/4 cup long grain rice
1 3/4 cups low sodium chicken broth
1/2 cup plum tomatoes, chopped
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/4 teaspoon red pepper flakes
3/4 cup peeled, de-veined shrimp, cut in half and tossed with 1/2 teaspoon a good chili powder blend
2 tablespoons freshly minced parsley for garnish

Heat a good sized non-stick pan over medium heat. Add the sausage pieces, stirring frequently, cook 4-5 minutes until they are browned lightly. When done, set aside in a bowl large enough to hold the sausage and the chicken. While the pan is still hot, add the oil and the chicken, again, stirring frequently, until the chicken is cooked through and browned. Set aside with the sausage.
In the same pan, over medium heat, add the celery, onions and bell peppers. Stir frequently, cook for 6-7 minutes, or until the onions are lightly browned. Reduce the heat to low then add the rice, giving it a good stir, for about 3 minutes, so the rice toasts slightly with the vegetables.
Add the broth, tomatoes, thyme, black pepper, red pepper flakes and chicken mixture to the pan. Mix well. Bring the liquid to a boil, then reduce the heat back to low, cover the pan and simmer for about 10 minutes. Stir occasionally, keeping an eye on the volume of liquid remaining and the firmness of the rice.
When most of the liquid is gone, and the rice is nearly cooked through, but still has a bit of a bite to it, stir in the shrimp, recover the pan and cook an additional 3-5 minutes, by which time the shrimp should be done. Taste the rice mixture and adjust seasonings as necessary.
Sprinkle with parsley and serve.