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 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