Chicken, Shrimp and Andouille Jambalaya

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1 lb andouille sausage, cut into 1/4 inch slices
• 1 large onion, chopped
• 2 celery ribs, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 1 1/2 cups long grain rice

• 1 (14 ounce) can tomatoes, chopped,with juice
• 2 cups chicken broth or stock
• 8 ounces medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 3 green onions, finely chopped

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

3. 3

   Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

4. 4

   Add rice, tomatoes with juice, and broth; bring to a boil.

5. 5

   Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.

6. 6

   Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.