Chicken, Shrimp and Andouille Jambalaya

INGREDIENTSNutrition

SERVINGS 8-10UNITS US

• 2tablespoons extra virgin olive oil
• 1 1⁄2lbs boneless skinless chicken thighs
• 1lb andouille sausage, cut into 1/4 inch slices
• 1large onion, chopped
• 2celery ribs, diced
• 1⁄2green bell pepper, diced
• 1⁄2red bell pepper, diced
• 1⁄2teaspoon dried thyme
• 1⁄4teaspoon dried oregano
• 1⁄4teaspoon sweet paprika
• 1⁄2teaspoon salt
• 1⁄4-1⁄2teaspoon cayenne pepper(optional)
• 1 1⁄2cups long grain rice
• 1(14 ounce) can tomatoes, chopped,with juice
• 2cups chicken broth or 2 cups stock
• 8ounces medium shrimp, peeled and deveined
• 2tablespoons chopped fresh parsley
• 3green 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.
6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.