1 1/2 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
1/2 green bell pepper, diced
1/2 red bell pepper, diced
Jeanpierre’s to taste
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, and Jeanpierre’s (to taste) 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.