Chicken, Andouille and Shrimp Jambalaya

Recipe Source: Louisiana Travel

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 Louisiana 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

Directions:

1. In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned.
2. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
3. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
4. 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.
5. In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley.
6. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm.
7. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Garnish with green onion, if desired. Serve immediately.