Jambalaya: Chicken, Shrimp and Andouille



  1. Preheat oven to 350°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 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.