Chicken, Andouille and Shrimp Jambalaya Recipe | Explore Louisiana

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 2 pounds boneless-skinless chicken thighs, cut into 1-inch cubes
• 1½ cups onion, chopped
• 1½ cups celery, chopped
• 1½ cups green bell pepper, chopped
• 3 cloves garlic, minced
• 3 cups long-grain rice
• 1 (28-ounce) can diced tomatoes
• 5 cups chicken broth
• 2 tablespoons fresh thyme, chopped
• 2 fresh bay leaves
• 1½ pounds large fresh Louisiana shrimp, peeled and deveined
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley
• Chopped green onion for garnish