Chicken, Shrimp and Andouille Jambalaya

Total Time:	1 hr 5 min
Prep Time:	10 min
Cook Time:	45 min
Yield:	8-10 Servings

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

Directions

1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
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. Add rice, tomatoes with juice, and broth; bring to a boil.
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.