Chicken Andouille and Shrimp Jambalaya recipes

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
• 1½ cups chopped onion
• 1½ cups chopped celery
• 1½ cups chopped green bell pepper
• 3 cloves garlic, minced
• 3 cups long-grain rice
• 1 (28-ounce) can diced tomatoes
• 5 cups chicken broth
• 2 tablespoons chopped fresh thyme
• 2 fresh bay leaves
• 1½ pounds large fresh 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
• green onions

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