Chicken, Shrimp And Andouille Jambalaya

Cajun addedOctober 2018

• 2 tablespoons extra-virgin olive oil
• 1½ pounds boneless skinless chicken thighs, cut into small pieces
• 1 pound andouille sausage, cut into ¼ inch slices
• 1 large onion, chopped
• 2 celery ribs, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• (optional) ¼ – ½ teaspoon cayenne pepper
• 1 – 2 tablespoons flour, depending on desired thickness
• 1 ⨯ 14-ounce can tomatoes, chopped, with juice
• 2 cups chicken broth or stock
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1½ cups long grain rice
• 8 ounces medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley
• 3 green onions, finely chopped

1. In a large pan or Dutch oven, brown chicken lightly.
2. Add andouille, and brown for a few minutes.
3. Add onion, celery, bell pepper, thyme, oregano, paprika, garlic powder, salt, pepper, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Sprinkle flour and brown for 1 minute.
5. Add tomatoes with juice, broth, Worcestershire sauce and bay leaf; bring to a boil.
6. Add rice and return to a boil.
7. Reduce to a simmer, cover and cook until rice and chicken are done and tender. Adjust time accordingly if you are using quick cook or regular rice.
8. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.