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...
1 large onion, chopped
2 celery ribs, diced
1⁄2green bell pepper, diced
1⁄2red 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 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in
hot oil on both sides; remove and drain.
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.
Add rice, tomatoes with juice, and broth; bring
to a boil.
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
Stir in shrimp, parsley, and green onions; cover
and cook 5-8 minutes longer or until shrimp curl
and turn bright pink and serve.