Nancys Jambalaya

• 2 Tablespoons Olive Oil
• 2 pounds Skinless, Boneless Chicken Thighs, Cut In Half
• 1 pound Andouille, Chorizo Or Other Spicy Smoked Sausage
• 2 whole Medium Onions, Chopped
• 3 stalks Celery, Diced
• 5 cloves Garlic, Minced
• 1- 1/2 teaspoon Each Dried Thyme And Paprika
• 1 teaspoon Salt
• 1/2 teaspoons Each Ground Allspice, Pepper, Cayenne Pepper
• 3 whole Sweet Peppers (red And Green), Diced
• 1 can (19oz) Tomatoes
• 2- 1/2 cups Chicken Broth
• 2- 1/4 cups Long Grain Rice
• 1 pound Raw Medium Or Large Shrimp, Peeled And Deveined
• 3/4 cups Chopped Green Onions
• 1/2 cups Chopped Parsley

1. In a large heavy pot or Dutch oven, heat oil over medium high heat.
2. Cook chicken in batches until browned on all sides; then remove to a plate.
3. Once the chicken is all done and removed from the pot, add sausage, onions, celery, garlic, thyme, paprika, salt, allspice, black pepper and cayenne pepper; cook stirring often for 5 minutes or until vegetables are softened.
4. Return chicken and its accumulated juices to pot.
5. Add peppers.
6. Chop or crush tomatoes, add with their juice to the pot.
7. Add chicken broth.
8. Stir in rice, bring to a boil over high heat (mixture can be left in Dutch oven or oven proof pot or transferred into large casserole dish or roaster.)
9. I use a large roaster.
10. Cover and bake in 350 degree (F) oven for 30 minutes or until rice is tender and liquid is just absorbed.
11. Stir in shrimp, green onions and parsley, cover and bake for 5-10 minutes longer or until shrimp turns pink.
12. Serve immediately.

olive oil, chicken, sausage, onions, stalks celery, garlic, thyme, salt, ground allspice, sweet peppers, tomatoes, chicken broth, rice, shrimp, green onions, parsley

Taken from tastykitchen.com/recipes/main-courses/nancye28099s-jambalaya/ (may not work)