Place oil in large Dutch oven over medium heat. Add the chicken and andouille sausage and cook until browned. Remove meat to a bowl.

Add butter to the pot and scrap up any brown bits that formed while cooking the meat. Add all the veggies (onions, peppers, celery) and saute until softened, about 6 minutes. Sprinkle Creole seasonings over vegetables and stir to combine.

Check the package directions on your rice, and, calculating backwards from an hour, add the rice to the simmering jambalaya to coincide with the completion of cooking time. Cover. Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the mixture seems too clumpy or pasty. It should not be soupy, but it should also not be a sticky ball of stuff. Add the shrimp 10 minutes before the end of cooking. After the shrimp have pinked up and turned opaque, turn off the heat and allow the jambalaya to rest for 10-15 minutes.

Taste and adjust seasonings, adding salt and pepper or more Creole seasonings, if necessary. Remove the bay leaves before serving.

This dish can be made ahead and refrigerated. Reheat, adding liquid if necessary. Makes great leftovers and work-week lunches.