​Cajun Jambalaya!

Via Renee Anne's

2 tablespoons extra virgin olive oil

1 1⁄2 lbs boneless skinless chicken thighs

1 lb andouille sausage, cut into 1/4 inch slices

1 large onion, chopped

2 celery ribs, diced

1⁄2green bell pepper, diced

1⁄2red bell pepper, diced

1⁄2 teaspoon dried thyme

1⁄4 teaspoon dried oregano

1⁄4 teaspoon sweet paprika

1⁄2 teaspoon salt

1⁄4-1⁄2 teaspoon cayenne pepper (optional)

1 1⁄2 cups long grain rice

1 (14 ounce) can tomatoes, chopped,with juice

2 cups chicken broth or 2 cups stock

8 ounces medium shrimp, peeled and deveined

2 tablespoons chopped fresh parsley

3 green onions, finely chopped


Preheat oven to 350 degrees F.

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

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.

Add rice, tomatoes with juice, and broth; bring to a boil.

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.

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.​