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Chicken, Shrimp and Andouille Jambalaya

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds 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 teaspoon cayenne pepper optional
  • 1 1/2 cups long grain rice
  • 1 14 ounce can 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pan or Dutch oven, brown the chicken in hot oil on both sides; remove and drain.
  3. Add the 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 the rice, tomatoes with juice, and broth; bring to a boil.
  5. Place the 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. Stir in the shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.