Updated November 28, 2018
From the kitchen at
2 tablespoons extra virgin olive oil
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices...
large onion, chopped
celery ribs, diced
1⁄2green bell pepper, diced
bell pepper, diced
teaspoon dried thyme
teaspoon dried oregano
teaspoon sweet paprika
1⁄2 teaspoon cayenne pepper (optional)
cups long grain rice
ounce) can tomatoes, chopped,with juice
chicken broth or 2 cups stock
ounces medium shrimp, peeled and deveined
tablespoons chopped fresh parsley
green onions, finely chopped
Preheat oven to 350 degrees F.
large pan or Dutch oven, brown chicken in hot
oil on both sides; remove and drain.
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.
rice, tomatoes with juice, and broth; bring to a
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
in shrimp, parsley, and green onions; cover and
cook 5-8 minutes longer or until shrimp curl and
turn bright pink and serve.