Cajun Jambalaya

FB: Southern Food with a Side of History

Flannelbutt

Cajun Jambalaya

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2 tablespoons olive oil

1 1⁄2 lbs. boneless skinless chicken thighs

1 lb Andouille sausage, cut into ¼" slices

1 large onion, chopped

2 celery ribs, diced

1⁄2 green bell pepper, diced

1⁄2 red bell pepper, diced

1⁄2 teaspoon dried thyme

1⁄4 teaspoon dried oregano

1⁄4 teaspoon sweet paprika

1⁄2 teaspoon salt

1⁄4 - 1⁄2 teaspoon cayenne pepper (optional)

1 1⁄2 cups long grain rice

1 (14 oz.) 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

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