• 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound boneless skinless chicken thighs, cut into 1" pieces
  • Salt
  • Freshly ground black pepper
  • ½ pound andouille sausage, sliced
  • 1 sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, grated
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 2 cups chicken stock
  • One 15-ounce can crushed tomatoes
  • 1 cup long grain white rice, rinsed
  • 1 pound medium shrimp, peeled and deveined
  • 1 lemon, juiced
  • ¼ cup fresh parsley, finely chopped


Serves: 4 to 6


In a large, deep sauté pan or Dutch oven, heat olive oil over medium-high heat. Add chicken and brown 4 to 6 min; season with salt and pepper. Add andouille sausage and sauté another 4 minutes until browned. Add onions, celery, and bell peppers; season with salt and pepper. Sauté until vegetables are browned and softened, 6 to 8 minutes. Add garlic, paprika and oregano and sauté 2 minutes. Add tomato paste and cook a couple minutes more.

Stir in the chicken stock and crushed tomatoes; bring to a bubble. Add the rice, reduce heat to simmer, and cook, covered, until rice is tender and no liquid remains in the pot, about 18 minutes.

Add the shrimp and cook until just pink, about 5 minutes.

Squeeze in the juice of a lemon and top with fresh parsley.