Ingredients for 8 servings:
1. 2 tablespoons extra virgin olive oil
2. 1 1/2 lbs boneless skinless chicken thighs
3. 1 lb andouille sausage, cut into 1/4 inch slices
4. 1 large onion, chopped
5. 2 celery ribs, diced
6. 1/2 green bell pepper, diced
7. 1/2 red bell pepper, diced
8. 1/2 teaspoon dried thyme
9. 1/4 teaspoon dried oregano
10. 1/4 teaspoon sweet paprika
11. 1/2 teaspoon salt
12. 1/4-1/2 teaspoon cayenne pepper
13. 1 1/2 cups long grain rice
14. 1 (14 ounce) can tomatoes, chopped,with juice
15. 2 cups chicken broth or 2 cups stock
16. 8 ounces medium shrimp, peeled and deveined
17. 2 tablespoons chopped fresh parsley
18. 3 green onions, finely chopped

Directions:
1. Preheat oven to 350 degrees 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 at 350 degrees F 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.