Chicken, Andouille, and Shrimp Jambalaya

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
• 1½ cups chopped onion
• 1½ cups chopped celery
• 1½ cups chopped green bell pepper
• 3 cloves garlic, minced
• 3 cups long-grain rice
• 1 (28-ounce) can diced tomatoes
• 5 cups chicken broth
• 2 tablespoons chopped fresh thyme
• 2 fresh bay leaves
• 1½ pounds large fresh shrimp, peeled and deveined
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley
• Garnish: chopped green onion

Instructions

In large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender. Add garlic, stirring for about 30 seconds until fragrant. Add rice and stir for about 3 minutes until lightly toasted.

Add tomatoes and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover and cook for 15 minutes or until rice is tender.

In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley. Add shrimp to rice mixture and stir until combined. Cook for 2 minutes 
or until shrimp are pink and firm. Add remaining 1 teaspoon salt and 
1/2 teaspoon black pepper.

Garnish with green onion, 
if desired. Serve immediately.

Note: This dish always tastes better when we have Hank Williams Sr singing Jambalaya (On the Bayou) in the background.