Chicken, Andouille, and Shrimp Jambalaya

Name: 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; 1 1/2 cups chopped onion; 1 1/2 cups chopped celery; 1 1/2 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; 1 1/2 pounds large fresh shrimp, peeled and deveined; 2 teaspoons kosher salt, divided; 1 teaspoon ground black pepper, divided; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 2 tablespoons chopped fresh parsley; Garnish: chopped green onion

Chicken, Andouille, and Shrimp Jambalaya was pinched from <a href="http://www.louisianacookin.com/chicken-andouille-and-shrimp-jambalaya/" target="_blank">www.louisianacookin.com.</a>

INGREDIENTS

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2 tablespoons vegetable oil

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1 pound andouille sausage, sliced

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2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes

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1 1/2 cups chopped onion

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1 1/2 cups chopped celery

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1 1/2 cups chopped green bell pepper

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3 cloves garlic, minced

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3 cups long-grain rice

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1 (28-ounce) can diced tomatoes

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5 cups chicken broth

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2 tablespoons chopped fresh thyme

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2 fresh bay leaves

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1 1/2 pounds large fresh shrimp, peeled and deveined

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2 teaspoons kosher salt, divided

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1 teaspoon ground black pepper, divided

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1 teaspoon smoked paprika

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1/2 teaspoon cayenne pepper

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2 tablespoons chopped fresh parsley

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Garnish: chopped green onion

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